5-6 beef bones plus a large marrow bone (or whatever you have)
1 large jalapeno, sliced
2 c. fresh collards, chopped
2 c. fresh kale, torn into bite sized pieces
3 organic carrots, sliced
1/2 c. green cabbage, sliced or chopped
large bunch fresh cilantro, chopped
5 cloves garlic, minced
1/2" chunk ginger, minced
1/2" chunk fresh horseradish, minced
1 T. San-J low sodium wheat free tamari
2 T. Bragg's liquid aminos
5-8 c. water (or as much as your pot will hold)
Seasonings:
rosemary
crushed red pepper flakes
sea salt and pepper
hot curry powder
oregano
Italian seasoning
Clean off bones and add to pot and water. Bring to a rolling boil and let boil for about 30 minutes. Turn heat to low and cover pot, letting simmer 2-3 hours. After simmer let pot cool and place in refrigerator overnight for excess fat to congeal; you may want to get your hands dirty and fish out any cartilage and fat still stuck on the meat at this point (I think it is kind of fun making a mess sometimes).
The day that you want to eat the soup remove the pot form the refrigerator and use a large spoon to scrape off the top fat layer into a sink running hot water. Place the pot back on the eye and turn to medium high heat; add veggies, spices, Braggs, and tamari and bring to a boil. Turn down to a simmer until you are ready to serve. Remove bones before serving.
This is delicious! I know it sounds like it takes forever, but the entire process of scraping off the congealed fat, chopping the veggies, and reheating the soup only took 30 minutes tonight.
The day that you want to eat the soup remove the pot form the refrigerator and use a large spoon to scrape off the top fat layer into a sink running hot water. Place the pot back on the eye and turn to medium high heat; add veggies, spices, Braggs, and tamari and bring to a boil. Turn down to a simmer until you are ready to serve. Remove bones before serving.
This is delicious! I know it sounds like it takes forever, but the entire process of scraping off the congealed fat, chopping the veggies, and reheating the soup only took 30 minutes tonight.
Variations: For all you Spice Heads (like myself)
add 1 fresh habanero, sliced with seeds
1 fresh jalapeno, sliced with seeds
extra crushed red pepper flakes
a dash of hot pepper sauce
*I also add Manitoba Harvest Hemp Protein powder for some extra protein, fiber, and good fats
*You can add lentils or black or garbanzo beans for extra fiber and protein as well- I usually do but did not this time around.
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