Healing and Wholesome Bone Soup, Made From Scratch
After making chicken bone stock last week, we decided to prepare a beef bone soup that should taste wholesome, delicious and homemade, as well as provide a number of health benefits.
Unleashing the nutrition of the bone marrow of responsibly raised grass fed, free range and/or organic animals gives the benefit of numerous minerals, including glucosamine, which is reputed to help joints, hair, skin and nails, as well as gelatin, which is known for its immuno-boosting properties including helping to aid gut damage (as with leaky gut, IBS, Crohn’s, Celiac Disease, gluten intolerance, etc) and promote healthy gut flora.
Since discussing the chicken bone soup we made last week, numerous people recommended the beef bone stock. The chicken bone soup was already delicious without much added flavor and spices, so hopefully this one will be even better. Already it smells overwhelmingly delicious.
There are many variations in the recipe, but most seem to recommend:
1) putting the bones and perhaps some accompanying vegetables in the oven for 30min-1 hour to brown the bones, unlock the marrow and add flavor. Many recommend tomatoes or apple cider vinegar to aid in breaking down the bones.
2) Adding numerous vegetables and spices, along with filtered water to the bones, which should simmer for about 48 hours. I added carrots, celery, onions, garlic, herbs & spices, fresh ginger, etc. Many recommend bay leaves, but I didn’t have them.
3. Strain out bones and vegetables and enjoy.
4. Store in fridge and/or freezer and have often. Makes a great soup base or just a healthy immuno-friendly broth. With the chicken bone soup, we made chicken soup with fresh organic chicken, which was fantastic.