Soup made with bone broth

To make the bone broth (you can make any amount by multiplying/dividing ingredients):

 

 

Ingredients:

 

 

– 2 pounds of beef bones from the butcher

– 2 onions

– 3 carrots

– 3 celery stalks

– 2 tbsp of vinegar (any, you can also use lemon juice)

– Bunch of mixed herbs, like thyme, rosemary, etc.

– 1 tsp of black peppercorns

– 4.5 litres of water

 

 

Instructions:

 

 

Roast the bones in the oven at 180˚C for 30 minutes.Place in a large pan (stock pot) and pour the water and vinegar over the bones. The vinegar helps release nutrients from the bones. Leave the meat in the cold water for 20-30 minutes.Add the vegetables (roughly chopped), the bunched herbs, peppercorns to the water and bring to the boil. Reduce to a simmer and transfer to a slow cooker and cook on low setting for 48 hours. The long cooking time helps release as many minerals and nutrients as possible. During the first 2 hours (every 20 minutes) remove and throw away scum floating to the surface.When done, remove from the heat and cool slightly. Strain the broth to remove all bones and vegetables. The broth can be frozen or kept in the fridge for up to 5 days.

 

 

To make the soup (you can make any amount by multiplying/dividing ingredients):

 

 

Ingredients:

 

 

– 2 litres of beef broth

– 500 g beef mince

– 1 egg

– 1 tsp mustard

– 1 tsp salt for meat balls and salt to taste to add to soup

– 1 tbps olive oil

– 1 onion, chopped

– 1 clove of garlic, chopped

– ½ suede

– 4 carrots

– 3 celery sticks

– 2 parsnips

– 200g green beans, chopped into 2cm pieces

– 400g tin of butterbeans

– 2 tbs chopped parsley

– 2 tbs chopped celery leaves

– 1 tbs of tomato puree

 

 

Instructions:

 

 

Mix the mince, egg, mustard and salt. Use hands to mix well. Then roll into small meatballs (size of an acorn). Set aside.In a large pan heat the olive oil. On a medium heat, add the chopped onion and sauté for 3 minutes. Add the garlic and stir for 1 minute. Add the suede, carrots, celery, parsnip and green beans and stir for 2 minutes. Poor the broth over the vegetables and add the chopped parsley and celery leaves. Bring to the boil and then lower the heat to a rolling boil. Add the meat balls and boil for 15 minutes. Add the green beans, butterbeans and tomato puree and boil for 10 minutes. Add salt to taste. Serve.

 

CONTACT ME for more information

Roël McMahon

Manchester
07903 361 224
roel.mcmahon@googlemail.com

 

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Roël McMahon primal living health coach - Coaching and expert help for exercise, diet, weight loss, stress, health, wellbeing.
Real food blog for fitness advice and healthy nutritional recipes including LCHF,
gluten free, no grain, low carb.