Soup Bones Broth
Soup bones broth is a rich, flavorful base made by simmering bones with vegetables and herbs. It’s a healthy, nutrient-packed option for soups and stews, perfect for enhancing your meals.
Ingredients
- 2-3 pounds soup bones beef, chicken, or lamb
- 1 onion quartered
- 2 carrots chopped
- 2 celery stalks chopped
- 3-4 garlic cloves smashed
- 2-3 bay leaves
- 1-2 sprigs fresh thyme or 1 tsp dried
- 1 tbsp apple cider vinegar optional
- Water 8-10 cups
- Salt and pepper to taste
Instructions
Prepare the Bones:
- Rinse the soup bones under cold water to remove any impurities.
Roast the Bones (optional):
- Preheat the oven to 400°F (200°C). Place the bones on a baking sheet and roast for 30-45 minutes, until browned.
Simmer the Broth:
- In a large pot, add the roasted bones, onion, carrots, celery, garlic, bay leaves, thyme, and apple cider vinegar. Cover with water.
Bring to a Boil:
- Bring the pot to a boil over medium-high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the top.
Cook for Hours:
- Simmer the broth for 4–24 hours, depending on the type of bones. The longer you simmer, the richer the broth will be.
Strain the Broth:
- Once the broth is ready, strain it through a fine mesh sieve to remove the bones and vegetables.
Season:
- Taste the broth and add salt and pepper as needed.
Cool and Store:
- Let the broth cool. Store it in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Notes
- Calories: 150-200 kcal
- Fat: 9-12 g
- Protein: 15-25 g
- Carbohydrates: 2-5 g
- Fiber: 1 g
- Sodium: 300-500 mg
- Calcium: 30-50 mg
- Iron: 1-3 mg