I love soup! I always start with a good quality bone broth… it’s rich in flavor, nutrition and so, so flavorful. To make bone broth you’ll need to start with bones you either get from the butcher or from meats you have prepared. I order grass-fed beef bones from Butcher box. You can use the carcass from your roasted turkey or rotisserie chicken as well.
Gluten-free, Paleo, Whole30, Wildfit
Ingredients
- 2 lbs. Beef bones or 1 poultry carcass
- 8 c. water
- 2 leeks cut in half lengthwise or ½ onion
- 2 carrots cut in half
- 2 Celery stalks with leaves
- 3-4 sprigs of cilantro or parsley
- ½ c. dried mushrooms*
- 1 tsp. fish sauce
- 1 tsp. Organic Cider Vinegar
- Sea salt and black pepper to taste
*Buy the dried mushrooms in an Asian market
Preparation
- Stove – Everything into the pot, bring to a simmer and cook slow and low for 4-5 hours. That’s it!
- Crockpot – Start everything on high temperature for the first few hours and reduce it to low for the remaining 6 hours
- Pressure Cooker – you can get excellent results in a pressure cooker but you will need to cut the recipe in half in order to fit everything in the pot
Finishing – Strain the broth and use to make soup by adding vegetables, herbs and meat of your choice
| Nutrition Facts (1 cup) | |
| Calories | 30 |
| Fat | 2 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Protein | 3 g |
