Why is your grandmother’s ancient stalk soup recipe all the rage with new-age healthies again? It’s because documented studies are now confirming what Nana has been saying all along: there’s nothing like a good bowl of chicken soup to stick to the ribs and heal the body, mind and soul. Slow cooked soups made with chicken or beef bones create a highly nutritive liquid chalk full of vital nutrients and healing minerals that help fight illness and infections, fight inflammation, support healthy digestion, reduce joint pain, and promote healthy bones, hair and nails. Another advantage of bone broths is that they provides your body with nutrients in a form that it can easily absorb. It’s also a form that is extremely cheap compared to the expensive supplements people pay big money for in order to enjoy the same benefits.
The detoxification properties of this beef bone broth are heightened by the addition of beets, which help your body excrete toxins and purify your blood and liver. Beets are also known to lower blood pressure, fight inflammation, help fight cancer, and boost health and immunity with their high concentration of vitamin C, vitamin B, potassium, magnesium, fiber, and other crucial nutrients.
Allow this steaming, savory soup to warms your bones as the cold wind howls outside.
2 to 3 lbs of stewing beef and beef bones
3 large carrots, peeled and chopped
1 bunch of beets (about 4 beets), peeled and chopped, greens and stems separated but retained for use
1 large onion, chopped
3 celery stalks, scrubbed and chopped
4 quarts filtered water
1 tablespoon tomato paste
Salt and pepper, to taste
Dash of sugar (optional)
- Fill a large pot with filtered water. Wash the beef and beef bones well and place them into the pot.
- Bring the water to a boil, and remove all scum that rises to the top with a slotted spoon. Continue to skim off all rising scum until the water boils clear, regulating the stove temperature so that the water continues to simmer strongly but without boiling over.
- Reduce the heat to low and cover, leaving a small opening for steam to escape. Let simmer.
- After two hours, remove the meat from the water with a slotted spoon and refrigerate. Allow the broth to continue simmering on the stove with just the bones for 12 – 24 hours, so that all the vital nutrients and trace minerals from the bone marrow can slowly leech into the surrounding liquid.
- Throw all vegetables (include beet stems but not the beet greens) into a food processor, and pulse until they are all finely chopped. Add them to the simmering broth along with meat. Stir in the tomato paste. Simmer for another 1 to 2 hours.
- Finely chop the beet greens and add them into the pot. Add seasonings and serve.
If this sounds good, you’ll love our recipe for High-Protein Vegan Lentil Soup