Beef & Veggie Soup with Homemade Bone Broth

Ahhh...I am finally all moved and have a functional kitchen again.  So, I was able to get back to some "kitchen science."  In my move, I had discovered a package of grass-fed beef soup bones. These were of the traditional, meaty variety, so I was pretty excited about it.

I prepared them for roasting, with some Himalayan Salt, All-Seasons Salt, Apple Cider Vinegar and roasted covered for 45 minutes on 350.

Using what I had on hand, I diced up 1/2 a cabbage, 4 medium turnips, 4 small potatoes, several stalks of celery and 2 garlic cloves.

  
Ready to slow cook in the crock pot, I combined the veggies, removed the bones and shredded the beef.

Covered, cooked on low for about 6 hours, this flavorful, nutrient dense soup was delicious!  The leftovers have kept well in the fridge (or you could freeze) and we have had it for lunch for the past two days.  

My broth cooled to a nice gelatin, so I was able to get quite a bit out of these bones and I'll continue to use them on several batches of bone broth this week!  

(Note: My Precise Portions bowl has become my favorite soup bowl!)


 
I also shared this recipe on Traditional Tuesdays
                                           Make Ahead Mondays
                                           Real Food Wednesday
                                           Simple Lives Thursday
                                           Allergy Free Lunchbox 
                                           Fresh Bites Friday