Bone broth based, chunky beef and vegetable soup. Big, bold flavors to feed your family.The longer you cook the tastier it is.
I hear there’s a big buzz about bone broth, everyone seems to be raving about its health benefits, from minerals, proteins to good skin and gut health(according to the article I read).
Not to offend anyone but our grandmothers and moms have served these type of bone broth soups for years, ask them and they’ll just laugh and tell us, its more practical and common sense cooking to use the bones of any type of meat for a soup and that they’ve done it for years and years.
They might find all this ravings too much because for them it had always been about using every element of a food resource without the waste which means using the bones as well.
You know how much I love reading about the origins of a recipe or ingredient, so I wanted to find out something different. This article about the history of soups is that, its long with a few old recipes but covers everything you need to know about the origins of broths, stocks, soups and how different regions and countries adapted the soup to their needs.
Saying this, there are a few variations of bone broth soups out there. This is how I do it, I use a no-nonsense method to get it done and is as simple as it gets but a handy recipe to feed hungry mouths.
I’ve made this beef bone broth vegetable soup so many times that I go on auto mode to prepare it, I literally add all the ingredients while standing in front of the stove while the oil heats.
Do you know what I think makes a good, hearty soup?
There are a few elements for a good, robust soup, the first one is getting the best beef and bones then balancing the right amount of ingredients and tasting it constantly, finally a lot of patience to let it simmer away for a few hours.
You can’t rush the cooking process of a soup, don’t even think of speeding up because you don’t have the time to let it cook slowly for a few hours or use a pressure cooker.
If you think you might not have enough time(at least 2-3 hours)for the beef and the bones to cook, then please leave them in the freezer for another day, you won’t regret the time spent preparing the vegetables, bones, beef and then letting it simmer away to get the maximum flavors out of them.if you really don’t have the time then you can try a Leftover Pumpkin, Sweet potato soup with Thyme or a Chicken curry stew with vegetables which can be prepared with less time.
This is also one of those one pot meals that you can keep an eye on while you go about your chores with extras for a freezer-friendly meal for another day.
For those of you who are really interested in educating yourself on the benefits of bone broth, here is an easy infographic courtesy of https://www.cognitune.com/bone-broth-benefits/.
I can’t explain the science behind it but the braising of meat, bones and onions adds an amazing amount of taste to the soup. Once it’s cooked to perfection all you need is chunks of bread.
Don’t be shy about using your fingers to get to those bones that still have meat on them, that’s the best part of the soup.
Please make sure to read the recipe at least once before trying it out.
Bone broth based, chunky beef and vegetable soup(slow cooked)
Notes–
1/ You need an equal amount of meat and bones to get the right balance, the person to ask about the best cuts for a bone broth soup is your neighbourhood butcher so make sure to let him know its for a soup and he’ll give you the right mix of both.
2/ I know you’ll be tempted to add your own ingredients but keep in mind none of the spices or herbs you use here should overwhelm the natural flavors already there. if you leave the bones and meat to cook long, this will enhance and up the soup on its own.
3/ No Tomatoes?
Not this time, too much of it can overwhelm the base, too little, well the purpose is lost.
Keep in mind, everything about this soup is big and chunky, especially the beef bones, so make sure you have a pot or pan to stir the ingredients.
Ingredients
5 tablespoons of Oil
700g of beef and bones
5-6 large Onions finely sliced
5 Garlic pods finely sliced
1/2 teaspoon of Turmeric
1 tablespoon of Cummin Powder
1/2 teaspoon of crushed peppercorns
1/2 teaspoon of whole peppercorns
1 tablespoon of Honey
2 bay leaves
3 Carrots cut into big chunks
3 Potatoes cubed into big chunks
Salt to taste
3 cups of water
Method
Wash the bones with the meat and leave it to strain excess water.
Use a large pan that can hold the bones, meat and the chunky vegetables. keep in mind, if the pan is not big or deep enough, moving the ingredients around will be difficult.
While the pot is on medium heat, pour in the oil then add the sliced Onions and Garlic, once Onions start caramelizing, place the bones and the meat, add a pinch of salt and start mixing the bones and onions together, this should be done for at least 7-10 minutes without the onions burning.
Now add the Turmeric, Cummin powder, Bay leaves, crushed Peppercorns with the whole peppercorns and Honey to the mixture of onions and bones, stir for at least 3 minutes.
Add the Potatoes and Carrots, then leave it to cook for another 3 minutes while mixing everything that you’ve incorporated so far.
After all the ingredients have been gently braising for 3 minutes, pour in the water, making sure it covers all the ingredients. leave it to simmer for 2 to 3 hours.
While the soup simmers, you’ll notice a layer of fat and a kind of brownish foam appearing on the top, remove this with a spoon or you can do what I do which is to use a large strainer, just make sure to wash the strainer with hot water to get rid of the oil on it.
The broth consistency depends on how thick or thin you want it, there are no thickeners like Coconut milk, the broth will be thin even when it’s reduced.
check to make sure there is enough salt and serve warm.
jehan yusoof
Bone broth based, chunky beef and vegetable soup. Big, bold flavors to feed your family. The longer you cook the tastier it is.
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
Save RecipeIngredients
- 5 tablespoons of Oil
- 700g of beef and bones
- 5-6 large Onions finely sliced
- 5 Garlic pods finely sliced
- 1/2 teaspoon of Turmeric
- 1 tablespoon of Cummin Powder
- 1/2 teaspoon of crushed peppercorns
- 1/2 teaspoon of whole peppercorns
- 1 tablespoon of Honey
- 2 bay leaves
- 3 Carrots cut into big chunks
- 3 Potatoes cubed into big chunks
- Salt to taste
- 3 cups of water
Instructions
- Wash the bones with the meat and leave it to strain excess water.
- Use a large pan that can hold the bones, meat and the chunky vegetables. keep in mind, if the pan is not big or deep enough, moving the ingredients around will be difficult.
- While the pot heats on medium heat,pour in the oil then add the sliced Onions and Garlic, once Onions start caramelizing, place the bones and the meat, add a pinch of salt and start mixing the bones and onions together, this should be done for at least 7-10 minutes without the onions burning.
- Now add the Turmeric, Cummin powder, Bay leaves, crushed Peppercorns with the whole peppercorns and Honey to the the mixture of onions and bones, stir for at least 3 minutes.
- Add the Potatoes and Carrots, then leave it to cook for another 3 minutes while mixing everything that you’ve incorporated so far.
- After all the ingredients have been gently braising for 3 minutes, pour in the water, making sure it covers all the ingredients. leave it to simmer for 2 to 3 hours.
- While the soup simmers, you’ll notice a layer of fat and a kind of brownish foam appearing on the top, remove this with a spoon or you can do what I do which is to use a large strainer, just make sure to wash the strainer with hot water to get rid of the oil on it.
- The broth consistency depend on how thick or thin you want it, since there are no thickners like Coconut milk added, the broth will still be thin. so don’t try to cook and reduce the broth expecting it to thicken.
- check to make sure there is enough salt and serve warm.
- Wash the bones with the meat and leave it to strain excess water.
- Use a large pan that can hold the bones, meat and the chunky vegetables. keep in mind, if the pan is not big or deep enough, moving the ingredients around will be difficult.
- While the pot heats on medium heat,pour in the oil then add the sliced Onions and Garlic, once Onions start caramelizing, place the bones and the meat, add a pinch of salt and start mixing the bones and onions together, this should be done for at least 7-10 minutes without the onions burning.
- Now add the Turmeric, Cummin powder, Bay leaves, crushed Peppercorns with the whole peppercorns and Honey to the the mixture of onions and bones, stir for at least 3 minutes.
- Add the Potatoes and Carrots, then leave it to cook for another 3 minutes while mixing everything that you’ve incorporated so far.
- After all the ingredients have been gently braising for 3 minutes, pour in the water, making sure it covers all the ingredients. leave it to simmer for 2 to 3 hours.
- While the soup simmers, you’ll notice a layer of fat and a kind of brownish foam appearing on the top, remove this with a spoon or you can do what I do which is to use a large strainer, just make sure to wash the strainer with hot water to get rid of the oil on it.
- The broth consistency depend on how thick or thin you want it, since there are no thickners like Coconut milk added, the broth will still be thin. so don’t try to cook and reduce the broth expecting it to thicken.
- check to make sure there is enough salt and serve warm.
- Wash the bones with the meat and leave it to strain excess water.
- Use a large pan that can hold the bones, meat and the chunky vegetables. keep in mind, if the pan is not big or deep enough, moving the ingredients around will be difficult.
- While the pot heats on medium heat,pour in the oil then add the sliced Onions and Garlic, once Onions start caramelizing, place the bones and the meat, add a pinch of salt and start mixing the bones and onions together, this should be done for at least 7-10 minutes without the onions burning.
- Now add the Turmeric, Cummin powder, Bay leaves, crushed Peppercorns with the whole peppercorns and Honey to the the mixture of onions and bones, stir for at least 3 minutes.
- Add the Potatoes and Carrots, then leave it to cook for another 3 minutes while mixing everything that you've incorporated so far.
- After all the ingredients have been gently braising for 3 minutes, pour in the water, making sure it covers all the ingredients. leave it to simmer for 2 to 3 hours.
- While the soup simmers, you'll notice a layer of fat and a kind of brownish foam appearing on the top, remove this with a spoon or you can do what I do which is to use a large strainer, just make sure to wash the strainer with hot water to get rid of the oil on it.
- The broth consistency depend on how thick or thin you want it, since there are no thickners like Coconut milk added, the broth will still be thin. so don't try to cook and reduce the broth expecting it to thicken.
- check to make sure there is enough salt and serve warm.
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Rafeeda@The Big Sweet Tooth says 
jehan says
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