Bone Broth Soup
Many people are under the impression that eating healthy means only indulging in small portions of light meals. Today, we bust that myth with a recipe for hardy, delicious bone broth soup!
Holistic expert Dr. Meghan Birt is back in this episode of Lifewise Approved. Dr. Meghan is a health food expert and a specialist in the field of women’s gut health. Her blog, Just Enjoy Food, is a great resource for gut-healing nutrition secrets. Join us as Dr. Meghan shares her recipe for gut-healthy and mouthwatering bone broth soup, a quick and simple dish that makes a perfect meal for two. For extra flavor, serve topped with avocado, coconut oil, sauerkraut, and parsley.
You can customize this recipe for as many people as you are serving. I make 1-2 servings often, but have also made this recipe for many people or to be used over the course of a few days.
– Starting out, you are going to need beef broth.
Start with 3 marrow bones. It is crucial that they are from 100% grass-fed cows. You don’t want the broth made from unhealthy grain fed cows
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Himalayan Sea Salt
2 cups vegetables of choice: 1/2 onion, 3 carrots, celery, garlic
Purified water that fills the crockpot
•Put all of the ingredients into a crockpot and set the time for a 4-hour cook time. Fill the crockpot with the filtered water leaving about 2 inches of space at the top. Cover it with a lid and let cook for 4 hours. After the 4 hours it will turn onto the warm setting. Allow the beef broth to stay on warm in the crockpot for 12-24 hours. Honestly, 24 hours is best to render all of the minerals.
•Once you have cooked your broth for 24 hours remove the meat from the bones (if there was any) and you can eat the meat. You can now strain the broth and put into mason jars to freeze.
•You can use the bones again and refill the crockpot with water and add more salt and vinegar into the water. Cook again for another 24 hours. You can do this with the same bones over and over again about 5 times. Once the bones start to disintegrate or fall apart, stop using them. You have gotten all of the minerals out of them.
•Don’t leave the broth in the crockpot for more than 3-4 days on warm. It will start to burn and taste pretty badly and you may have to throw it out and start over again
•You can make beef broth ahead of time and store in the fridge for 5 days or freezer for up to 6 months.
– Next, you will need a protein. Your meat will be pre-cooked. I use about 1/4-1/3 pound per person. I recommend using:
1. Organic and free-range chicken, diced
2. Grass-fed ground beef
3. Organic and free-range turkey, shredded
4. Grass-fed beef roast
– Following the meat, you will need vegetables. You can really use any vegetable here. I will list some of my favorites:
5. Sweet Potato
9. Root Vegetable (turnip, parsnip)
– Once the soup is cooked I use “Add-In’s”
1. Coconut Oil: I use 1-2 Tablespoons per person
2. Salt and Pepper: Season to taste. Feel free to use any spices in the soup
3. Avocado: This is a beef broth soup must for me. I use a half to a whole avocado on the top of my soup
4. Cheese: I often times top my soup with some organic raw cheese
5. Sour Cream: This is my husband’s favorite
• In a saucepan add the protein and raw vegetables. Add enough beef broth* to fill halfway to the top of the vegetables
• Put the cover on the pan and turn the stove to high and bring to a boil
• Once boiling, turn the temperature to low, keeping the pan covered
• Simmer for 15-20 minutes until the vegetables are steamed and cooked through
• Scoop into a bowl (or bowls) and top with the “Add In’s”
Enjoy the amazing taste and healing benefits of this beef broth soup