What Do You Use Soup Bones For?

Soup bones are primarily used to make broth, stock, and soups . However, they can also enhance: Sauces and gravies – Adds depth and richness. Stews and braised dishes – Provides a robust, savory backbone. Marrow-based dishes – Bone marrow can be scooped and spread on toast.

Should I Roast Soup Bones First?

Yes! Roasting intensifies the flavor and gives the broth a richer color . Simply place the bones on a baking sheet and roast at 400°F (200°C) for 30-40 minutes before adding them to your pot.

Are Soup Bones Healthy?

Absolutely! Soup bones provide: Collagen & gelatin – Supports joint and skin health. Minerals (calcium, phosphorus, magnesium) – Essential for bone strength. Amino acids (glycine, glutamine) – Aid digestion and gut health.

Can You Reuse Soup Bones?

Yes! While the second batch will be lighter, it is still useful for soups or cooking grains. Simply add fresh water and aromatics and simmer the bones again for 6-12 hours .

How Do You Eat Soup Bones?

After simmering, you can: Scoop the marrow directly from the bone and enjoy it on toast. Blend it into soups for added richness. Use the softened bones to create pet treats (ensure no splintering).

Soup Bones: How to Use, Prepare, and Get the Best Flavor

Description

This classic homemade soup bone broth is a nutrient-dense, collagen-rich base perfect for soups, stews, and sipping on its own. Made from slow-simmered bones, aromatic vegetables, and a touch of vinegar, this broth is packed with deep flavor and essential nutrients for gut health, joint support, and overall well-being.

Ingredients

2 lbs soup bones (beef, chicken, or pork)
12 cups water (adjust based on pot size)
2 tbsp apple cider vinegar (helps extract nutrients from bones)
1 large onion (quartered)
4 cloves garlic (crushed)
2 carrots (chopped)
2 celery stalks (chopped)
1 bay leaf (optional, for extra flavor)
1 tsp black peppercorns (optional)
1 tsp salt (adjust to taste)
Fresh herbs (thyme, parsley, or rosemary) (optional, for depth of flavor)

Instructions

Roast the Bones (Optional but Recommended):
- Preheat oven to 400°F (200°C).
- Arrange soup bones on a baking sheet and roast for 30-40 minutes, flipping halfway.
- This enhances the depth of flavor and results in a richer broth.
Prepare the Broth:
- In a large stockpot or slow cooker, add the roasted bones, chopped vegetables, garlic, and herbs.
- Pour in 12 cups of cold water, ensuring the bones are fully submerged.
- Add apple cider vinegar and let it sit for 20-30 minutes before heating. This helps extract minerals from the bones.
Simmer Gently:
- Bring the pot to a gentle simmer over low heat (avoid boiling, as it can make the broth cloudy).
- Skim off any foam or impurities that rise to the surface during the first hour of cooking.
Cook Time:
- Beef bones: Simmer for 12-48 hours.
- Chicken bones: Simmer for 4-24 hours.
- Pork bones: Simmer for 6-24 hours.
- Fish bones: Simmer for 30 minutes to 2 hours.
Strain & Store:
- Once the broth is done simmering, remove the bones and strain the liquid through a fine-mesh sieve or cheesecloth.
- Let it cool before transferring to jars or containers.
- Store in the refrigerator for 5-7 days or freeze for up to 6 months.

Notes

For a richer flavor, add aromatics like ginger, lemongrass, turmeric, or star anise.
To remove excess fat, refrigerate the broth and skim off the solidified fat from the top before reheating.
Best ways to enjoy: Sip warm, use as a soup base, cook grains with it, or mix into sauces for added depth.
For extra gut-healing benefits, stir in a teaspoon of miso paste or a splash of coconut milk before serving.

Prep Time: 10 minutes
Cook Time: 12-48 hours
Category: Dinner
Cuisine: Global

Nutrition

Calories: 50-80
Fat: 2-5g
Carbohydrates: 2g
Protein: 5-8g