Description
A hearty soup made with meaty soup bones simmered low and slow with vegetables, herbs, and aromatics to extract deep flavor and richness. Perfect for cold days or nourishing leftovers.
Ingredients
- 2 lbs beef or pork soup bones (with some meat)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 (14.5 oz) can diced tomatoes
- 8 cups water or low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: 1 cup chopped cabbage or kale
- Optional: 1/2 cup uncooked barley or rice
Instructions
1. Heat olive oil in a large stockpot over medium-high heat. Brown soup bones on all sides, about 5–7 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Return bones to the pot and add diced tomatoes, broth or water, bay leaves, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer uncovered for 2–3 hours, skimming off foam as needed.
5. Add cabbage or kale and barley or rice in the last 30 minutes if using. Continue cooking until tender.
6. Remove bones from pot, shred any remaining meat, and return it to the soup. Discard bones and bay leaves.
7. Adjust seasoning to taste and serve hot.
Notes
- Use marrow bones for extra richness; roast them first for deeper flavor.
- Soup improves after a day leftovers store well in the fridge for up to 4 days.
- Freeze in portions for easy future meals.
- Prep Time: 15 min
- Cook Time: 3 hr
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
Keywords: soup bone recipe, beef bone soup, hearty soup, bone broth soup, meat bone soup