Using beef bones – or any bones for that matter – to make soup stock is the best way to get FLAVOR into your soup. Ask your butcher for some soup bones if you don’t see them out in the meat section. They always have a few in the back that they will wrap up for you. Take them home and roast them by themselves. Add them to water and then boil the roasted bones for 30 minutes with herbs, salt and pepper. You can add just about anything to that stock and it will become a delicious soup.
1. Info for Beef Bone Vegetable Soup
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Beef Bone Vegetable Soup
- 2-3 big beef bones
- 2 tsp onion powder
- 1 tsp salt
- 2 bay leaves
- 2 quarts water
- 1 14 oz can green beans, drained
- 3 potatoes, peeled and cubed
- 1 14 oz can diced tomatoes
- 3 carrots, peeled and chopped
- 1 14 oz can white beans, rinsed and drained
3. Directions:
- Brown the bones on a rimmed baking sheet at 375 degrees for 30 minutes.
- Put the bones in a large stock pot with the water, bay leaves, salt, pepper and onion powder.
- Take a little water and loosen any browned bits left in the baking sheet and add that to the stock pot.
- Bring water to a boil and then reduce heat, simmering for 30 minutes.
- Add the vegetables.
- Continue to boil until potatoes and carrots are soft.
- You can let this simmer on low on the back of the stove for longer, if desired.
4. Tips and advices:
- Substitute corn, fresh spinach, parsnips, sweet potatoes for any of the vegetables.