Crunchy Tiger Mama’s
Healing Bone Broth Soup
Bone broth soup made from grassfed beef bones or whole organic chicken is always my go-to whenever my kids, husband, or myself are coming down with a cold, sore throat, or worse–achy flu-like symptoms. Most recently, I felt myself coming down with something that had the potential to be something wicked nasty, so I made my homemade cough syrup and bone broth soup.
Bone broth has been touted by holistic medical doctors like Dr. Axe, a physician, and Dr. Perlmutter, a neurologist, and Dr. Mercola, osteopathic physician and proponent of alternative medicine, to have tremendous healing benefits such as the following are more:
–Leaky gut syndrome and irritable bowel syndrome (IBS)
-Have prebiotics (garlic, onion) and probiotics for healthy gut microbiome
Bone broth is especially healing for post partum healing. After the birth of both of my babies, I ate bone broth (and a variety of broth-based soups) for at least two weeks.
Bones and marrow, tendons and ligaments, and other inedible parts can be boiled for hours. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine, glutamine, amino acids, minerals, and more which have the power to transform and revitalize your gut, body, and overall health.
Bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others. They contain chondroitin sulfate and glucosamine, the compounds sold as pricey supplements to reduce inflammation, arthritis and joint pain.
- 2 pounds (or more) of bones–I use grassfed beef bones from a local farm or whole organic chicken
- 1 chopped onion
- A few big cloves of garlic
- A chunk of fresh ginger root (the size of your thumb or larger)
- 2 Star Anise, parsley, and other herbs
- 2 tablespoons organic organic (ACV)
- 2 tablespoon or more of Himalayan pink or sea salt
- OPTIONAL: 2 carrots and 2 stalks of celery, additional herbs or spices to taste.
- You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
*Some people choose to roast the bones on low (350° for 30 minutes) to draw out flavor before they start boiling bones. Personally, I skip this part.
- Place the bones in a large stock pot (I use a 5 gallon pot or smaller). Pour (filtered) water over the bones and add the vinegar or lemon juice to draw out minerals. Let sit for 20-30 minutes in the cool water.
- Rough chop and add the vegetables to the pot. Add any salt, spices, or herbs from above.
- Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done (boil between 8-20 hours).
If I’m in a hurry to just make good ole bone broth soup and don’t want boil for 8 hours and do want to eat the veggies and goodness, I will just boil for up to 2 hours and eat with rice or noodles.
During the first few hours of simmering, remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away.
I typically check it every 20-30 minutes for the first 2 hours to remove this (if I’m boiling more than a few hours). Grass-fed and healthy animals will produce much less of this than conventional animals (see image above). Make sure to check the water level throughout simmering time.
For the easiest, hardly-any-mess-or-trouble bone broth, follow steps 1 and 2. Then set your slow cooker on LOW for 8-10 hours overnight, and in the morning, stir and cook for another 10 hours on low.
Wake up and come home to the aroma of yummy, healing bone broth (this batch was the same except I added rainbow carrots)! Below is a photo of my bone broth after 20 hours on low in the crockpot!
Keeps in fridge for about 5 days or freeze in gallon bags for later! Enjoy!