Simple Vegetable Soup with Bone Broth

With vitamins, minerals and soul-warming savoriness, bone broth has become something of a healthfood hero lately. Bone broth boasts many benefits, such as improving digestive health and easing joint pain. You can buy it in the store easily enough, but good bone broth is easy to make at home, and perfect for adding to recipes or sipping on its own.

Cooking bone broth at home is very simple; all it takes is good quality soup bones and patience. Making homemade bone broth involves roasting the bones at high heat and then simmering in water over low heat. Time is the biggest factor in making bone broth at home. That’s because the best bone broths simmer for hours over low heat, infusing the flavor and nutrients of the bones into the water.

Just about any type of animal bones can be used for bone broth. For this recipe, use bison bones or beef bones from Frontière Natural Meats.

Start with roasting the bones, which is helpful for softening the marrow and bringing out the depth of flavor. After that, bring the bones to boiling in a pot of water before simmering for 12 to 24 hours. Start the process early in the morning, or if you prefer a longer simmer, turn the burner off before going to bed and fire it up again when you rise in the morning to finish the process.

Another option is to cook your bone broth in a slow cooker. Start with an hour on high, then turn it to low for 11 to 23 hours. Both methods yield similar results.

Bone broth can be enjoyed as is — and has plenty of great vitamins, minerals and nutrients to make it filling and healthy on its own. But it also makes a perfect soup base for a simple veggie soup like this one. 

We like this soup because it’s straightforward but also incredibly versatile. The savory beef broth provides a hearty backdrop for the vegetables, and the orzo pasta gives it extra substance. Garnishes of parsley, lemon and olive oil add zip. It’s a filling supper or healthy lunch that will last all week.

Simple Vegetable Soup with Bone Broth

Serves 6-8

Ingredients

For the bone broth:
1 two-pound bag of grass-fed beef bones or bison bones
2-3 quarts of water
1 Tbsp vinegar (optional)

For the soup:
1 onion, diced
1 cup diced carrots
1 cup diced celery
1 Tbsp minced garlic
1 bay leaf
Several sprigs fresh thyme (or 1 tsp dried thyme)
Several sprigs fresh oregano (or 1 tsp dried oregano)
2 potatoes, washed, peeled and cut into chunks
3/4 cup dry orzo pasta
Salt and pepper to taste
Chopped parsley, fresh lemon juice and olive oil (for garnish)

Method

For the bone broth:

Preheat the oven to 400 degrees F. Place the bones on a baking sheet. Roast for 1 hour.

Raw beef bones

Roasted Beef Bones

Remove the bones from the sheet pan using tongs. Place bones in a large pot and cover with water, about 2 to 3 quarts. Add the vinegar if desired (this can help bring out more flavor). Bring the water to a boil. Then, reduce the heat and allow the water to simmer without stirring, with the lid ajar, for 12 to 24 hours. Add water as needed to keep the bones submerged.

After the desired cooking time, remove the pot from the heat and allow to cool.  Discard the bones and strain the remaining liquid through a cheesecloth. Cool the broth the refrigerator for one hour, allowing the fat to congeal on top.

When ready to use, skim the fat off the top and discard. Should make about 6-8 cups of broth.

For the soup:

Place a large pot or dutch oven on the stovetop over medium-high heat. Add olive oil. When the oil glistens, add the onions, celery and carrots. Sauté for 5 minutes or until onions turn translucent, stirring occasionally. Add the garlic and stir for 1 minute or until fragrant.

Add the potatoes. Pour in the beef broth.

Bring the soup to a boil. Add the dry orzo pasta and reduce the heat to a simmer until pasta and potatoes are cooked to desired doneness, about 15 to 20 minutes.

When ready to serve, top with chopped fresh parsley, a drizzle of olive oil and a squeeze of lemon.