Bone Broth Soup

Bone Broth Soup

      Bones used to be used regularly in making soups, stews, sauces and gravy. As with many other healthy components of diet, bones have gone by the wayside as an unnecessary inconvenience. But bones are where the marrow creates blood, both red and white blood cells. Bone broths are wonderful for the immune system. Large predators crack open the bones of their kill and suck out the marrow. They know instinctively that the marrow helps keep them strong and healthy. Incorporated into meat or poultry soups it can help keep us healthy as well.

beef or lamb marrow bones  (can also use ox tails)

2 boxes organic beef broth   ( the kind with no can juice ) 

1 large yellow onion   minced 

1 Shallot   minced

6 cloves garlic   minced

3 stalks celery  chopped

2 large carrots  chopped

curry

garlic powder

sea salt

Herbs De Provence

grape seed oil

  

Place broth, bones, carrots and celery in pan. Bring to boil then turn down to low and simmer.  

Sauté   onions, garlic, shallots, in grape seed oil, until soft. Sprinkle generously with sea salt, curry and garlic powder. Add to broth. 

Cook several hours. Add Braggs Amino Acid, miso, and/or a dash of brown rice vinegar and Mirin (rice wine), or red wine if desired.

Enjoy!
                                                        Health & Happiness,
                                                               Nancy Burton, L.Ac.
                                                                      534 Washington St.  Ashland, OR 97520
                                                                                      For Appointments Call:  541-646-0134