I can throw together a pot of soup in 20 – 30 minutes anytime. It’s the days when I take extra steps that takes the pot of soup to that higher level of deliciousness. Using roasted beef bones to make an excellent bone broth is one of those steps that I really should do more often. It’s easy to roast the bones. Sometimes we have to ask the butcher to provide us with some good bones but they’re usually not hard to find.
I just put the bones on a sheet pan on some foil (I protect my pans religiously!) and roast them at 425 degrees F for about 30 minutes. I just eyeballed them until they looked nice and caramelized, not burnt.
From there I put the bones, meat and all, into a soup pot and added a quart of water, some celery and onions. I added the equivalent of one beef bouillon cube, some tarragon, salt, garlic powder, sugar and a glug of red wine vinegar. I let it simmer on medium heat for another 30 minutes.
Next I added 3 cups of diced carrots. I like a lot of carrots in my soup, you could adjust the amount to your own taste. I let the soup simmer another 30 minutes then removed the beef bones, careful not to let the meat fall off the bones.
I let the bones cool for a few minutes then picked the meat off in shreds.
When it was all removed I put it back into the soup along with the marrow from the center of the bones. Although marrow makes me shudder, the chefs on TV all insist it is delicious and full of flavor. So I added it to the soup and hoped I wouldn’t get a piece!
I added potatoes that I’d scrubbed and diced and a cup of chopped cauliflower to the soup. I like including a cabbage type food in soups for extra rich flavor. Diced cabbage or cauliflower are both good! I let my soup come to a bubble again, then turned the heat to medium low.
I also added 2 cans of green beans and a can of corn including their liquids and a can of diced tomatoes. I let the soup cook until the potatoes were fork tender. I taste tested the soup, adding more salt and some black pepper and declared the soup perfect.
The soup was so thick with vegetables it was a total meal. The broth had a rich beef flavor that brought the vegetables all together in a bowl of comfort food.
I could have eaten my way to the bottom of the pot, but that would be silly. I wouldn’t have leftovers for lunch the next few days! That’s the bonus in a nice big pot of soup!
Vegetable Beef Soup with Bone Broth
2 beef bones
3 ribs celery and leaves; diced (1 cup)
1 large onion; diced (1 cup)
1 quart water
6 carrots; diced (2 cups)
½ teaspoon black pepper
28 ounce can diced tomatoes
1 cup diced cauliflower
1 tablespoon beef bouillon
1 teaspoon garlic powder
½ teaspoon tarragon
2 teaspoons sugar
1 tablespoon red wine vinegar
6 medium potatoes; diced with skins on (about 4 cups
1 can whole kernel corn + liquid
2 cans green beans + liquid
Roast beef bones on a foil covered sheet at 425 degrees F until deeply browned. Remove from oven and add to a large soup kettle. Add celery, onions, the equivalent of one beef bouillon cube, tarragon, salt, garlic powder, sugar and a glug of red wine vinegar and water. Simmer over medium heat for 30 minutes.
Carefully remove bones from broth and set aside on a plate to cool for a few minutes. Add diced tomatoes and carrots. When bones are cool to touch remove meat in shreds and add back to the pot along with the marrow from the center of the bones. Cook another 30 minutes.
Add potatoes and cauliflower and let soup come to a bubble again over medium high heat. Reduce heat to medium low. Add cans of green beans and corn with their liquids, stir and taste test for seasoning. Add salt and pepper to taste. Heat through.