Beef Bone broth-based vegetable soup.
A healthy and all the nutrition of a beef bone vegetable soup for the whole family.
A winter warming one-pot root vegetable beef soup to give your family the healing benefits of bold flavors of a beef stock soup.
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.
Not to offend anyone but our grandmothers and moms have been serving these type of beef bone marrow vegetable 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 soups and that they’ve done it for years and years.
They might find all these ravings too much because to them it had always been about using every scrap of meat, beef bones and vegetables without waste.
A little reading on beef soup recipes.
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 it’s 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 beef bone marrow vegetable soups out there.
This is my way of making
beef vegetable soup.
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.
How to make a delicious and
hearty beef bone broth
vegetable soup.
There are a few elements for a good, robust soup, the first one is getting the best soup 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 making this healthy vegetable beef broth recipe.
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 3-4 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.
Top 10 benefits of bone broth recipe.
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/.
Beginner’s tips on making the
vegetable soup with bones.
- You need an equal amount of meat and bones to get the right balance.
- Where to buy beef soup bones? Ask about the best cuts for a bone broth soup from your neighborhood butcher he’ll give you the right mix of both beef on bone parts.
- 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 elevate the soup on its own.
- 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.
Can I use a slow cooker or pressure cooker
to make the chunky vegetable soup?
Yes, especially when you are short of time.
More soup recipes.
Indian hot and sour chicken soup(chicken rasam)
Vegan- vegetarian Sri Lankan rasam(tamarind soup).
Bone broth-based,
chunky beef and vegetable soup
(slow cooked).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
5 tablespoons of Oil
1 kg of beef and bones
5-6 large Onions finely sliced
5 Garlic pods minced
1/2 teaspoon of Turmeric powder
1/2 tablespoon of Cumin Powder
2 tablespoon of coriander powder
1/2 teaspoon of crushed peppercorns
1/2 teaspoon of whole peppercorns
1 tablespoon of Honey
3 Carrots cut into big chunks
3 Potatoes cubed into big chunks
Salt to taste
5 cups of water(add more if you needed).
Method
Have the carrots and potatoes cut into large chunks for the beef bones recipe.
how to make the beef bone broth.
Wash the bones with the meat and leave it to strain excess water.
Use a large pan that can hold the beef bones 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.
Combine and braise the bones and onions together, this should be done for at least 10-15 minutes without the onions burning for maximum flavor for the beef bone soup.
Add turmeric, Cumin powder, Bay leaves, crushed Peppercorns with the whole peppercorns and Honey to the mixture of onions and bones, combine and continue to braise the beef bones and spices for a further 5 minutes.
Add the Potatoes and Carrots, then leave it to cook for another 5 minutes while mixing everything that you’ve incorporated so far.
After all the ingredients have been gently braising, pour in the water, season with salt, add more water if you need to cover all the ingredients.
Cover and slow simmer for 3 to 4 hours.
While the soup with the bones slow cooks, 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.
Cook the beef broth vegetable soup until the root vegetables and beef are tender.
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.
Have you made this recipe?
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
.Beef Bone broth-based, chunky and vegetable soup. A healthy and all the nutrition of a beef bone vegetable soup for the whole family. A winter warming one-pot root vegetable soup with beef bones to give your family the healing benefits of bold flavors to feed your family. take advantage of the healing benefits of a beef stock soup. Have the carrots and potatoes cut into large chunks for the beef bones recipe.Bone broth based, chunky beef and vegetable soup(slow cooked).
Ingredients
Instructions
how to make the beef bone broth.
Wash the bones with the meat and leave it to strain excess water.
Use a large pan that can hold the beef bones 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.
Combine and braise the bones and onions together, this should be done for at least 10-15 minutes without the onions burning for maximum flavor for the beef bone soup.
Add turmeric, Cumin powder, coriander powder, Bay leaves, crushed Peppercorns with the whole peppercorns and Honey to the mixture of onions and bones, combine and continue to braise the beef bones and spices for a further 5 minutes.
Add the Potatoes and Carrots, then leave it to cook for another 5 minutes while mixing everything that you’ve incorporated so far.
After all the ingredients have been gently braising, pour in the water, season with salt, add more water if you need to cover all the ingredients.
Cover and slow simmer for 3 to 4 hours.
While the soup with the bones slow cooks, 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.
Cook the beef broth vegetable soup until the root vegetables and beef are tender.
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.Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 908Total Fat: 54gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 174mgSodium: 285mgCarbohydrates: 46gFiber: 6gSugar: 13gProtein: 58g
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This is so good, I totally love a good bone broth soup with no overpowering spices, most of the time it is just salt and loads of pepper! Love your loaded version with potatoes and carrots… 🙂
Apologies rafeeda, I had somehow missed a few comments on the blog, yours included. and yes pepper and beef goes so well.