- (60 ounces (2 containers)) Beef Bone Broth
- (2-3 leaves) Bay Leaf
- (1 tsp) Oregano, dry
- (1 1/2 tsp) Thyme, dry
- (2 tsp) Rosemary, dry
- (1 tsp or to taste) Black or White Pepper
- (1 1/2 TBSP) Dried Onion Powder
- (1 tsp) Garlic Powder
- (2 tsp) Basil, dry
- (2-3 large or 4-5 small) Potatoes, diced
- (2-3 medium) Carrots, diced
- (3) Celery Stalks, diced
- (to taste) Salt
- (1 package) Beef Stew Meat
- (1 - 1 1/2 cup) Pasta (Optional!)
Place your Bone Broth into a stock pot that is large enough to hold everything and begin to heat it over high heat.
Add the herbs, spices and the beef stew meat. I like to chop the stew meat into smaller pieces more appropriate for soup. Bring to a boil and then reduce heat to a simmer.
Wash and chop the vegetables while the broth is simmering.
Add chopped vegetables to your pot.
If you are using pasta, add the pasta after the vegetables have simmered for about 10 minutes.
Soup can be served immediately, refrigerated to eat another day, or freezer single size servings in wide mouth pint jars. If freezing in pint jars be sure to leave close to an inch at the top to allow it to expand. Use plastic lids and be sure to properly cool them before placing in the freezer. You can also re-use the containers that the bone broth came in to freeze a larger quantity of soup for another day.
Want to change this soup up some? Here are some ideas:
- Make it with turkey, chicken, or even lamb instead of the beef!
- Add a can of chopped tomatoes or even tomato sauce or puree.
- Change up the vegetables! Use what you have in the fridge. Green beans, peas, canned beans, sweet potatoes, zucchini, butternut squash and more have all been tried here with good results.
- Need to trick children into eating more veggies? I used to simmer the veggies with the herbs and spices in the broth and then puree it all in the blender before adding the meat. If you stick to potatoes, carrots and celery it makes a smooth creamy looking soup - with no dairy added. But don't be afraid to try it with other veggies. Just be aware of color choices and what they might do in a pureed soup... (purple pepper for example makes purple soup - ask me how I know) You can either simmer the meat separately in a portion of the broth and add it to the soup after pureeing, or just put the pureed soup back on the stove and add the meat, bring back to a boil, then turn it down to a simmer for 15-20 minutes and it's ready.
- Spice it up with some hot chili powder such as cayenne or even Tabasco sauce.
- Serve it with slices of your favorite cheese - we like aged cheddar or Monterey Jack - crumble a couple of slices into your soup bowl for a real treat.
- Use 1/4 cup of rice instead of pasta. Be careful about putting in more - it swells up and quickly overtakes the soup!
- Make it "southwest" flavored by adding 2 tsp cumin, 1 TBSP coriander, 2
TBSP smoked paprika, 1 tsp chipotle (it will be spicy - use a milder
chili powder if you don't like spicy food!!), right before serving top
it with freshly chopped cilantro and serve with diced avocado and slices
of hard cheese such as cheddar or Monterey Jack which are crumbled on