Soup Bone Broth
This homemade soup bone broth is a must-have for soups, stews, and sipping! With its rich flavor and high collagen content, it’s a nutritious and versatile addition to any kitchen. Happy cooking!
Ingredients
- 2-3 lbs soup bones beef, chicken, or both
- 8-10 cups water
- 2 tbsp apple cider vinegar
- 2 carrots chopped
- 2 celery stalks chopped
- 1 large onion quartered
- 4-5 garlic cloves smashed
- 2-3 sprigs thyme
- 2 bay leaves
- 2-3 sprigs parsley stems
- Salt & pepper to taste
Optional:
- 1 leek chopped
- 1- inch ginger smashed
- 1 tomato chopped
Instructions
Prepare the ingredients:
- Rinse the soup bones under cold water to remove any impurities. Roughly chop the vegetables (carrots, celery, onion, and garlic).
Combine in a pot:
- Add the soup bones, vegetables, garlic, thyme, bay leaves, and parsley stems to a large pot. Pour in enough water to cover the bones (8-10 cups). Add the apple cider vinegar.
Bring to a boil:
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low.
Simmer:
- Let the broth simmer gently for 12-24 hours. Skim off any foam or impurities that rise to the surface during the first few hours.
Strain the broth:
- After simmering, strain the broth through a fine mesh strainer to remove the bones, vegetables, and herbs.
Season and serve:
- Season the broth with salt and pepper to taste. Use it immediately or store it in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
Nutrition Information (Per Serving):
- Calories: 50-70 kcal
- Fat: 3-5g
- Saturated Fat: 1-2g
- Protein: 7-9g
- Carbohydrates: 2-4g
- Fiber: 1-2g
- Sugar: 1-2g
- Sodium: 300-400mg (depending on added salt)
- Calcium: 20-40mg (from bones)
- Iron: 1-2mg