Hearty Vegetable and Grass-Fed Angus Bone Soup

Ingredients:

  • 1kg Grass-Fed Angus beef bones (with some meat attached)
  • 8 cups water
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 2 baby marrows, diced
  • 2 medium potatoes, diced
  • 1 cup green beans, trimmed and cut into smaller pieces
  • 1 can diced tomatoes (optional) or fresh baby tomatoes
  • 2-3 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish
  • Optional: chilli flakes for a bit of heat

Instructions:

  1. Prepare the Bone Broth: In a large pot, add the Angus bones and cover them with 8 cups of water. Bring to a boil over high heat, then reduce to low heat and let simmer for about 2-3 hours. This allows the bones to release their flavour and nutrients.

  2. Sauté Vegetables: In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.

  3. Add Vegetables: Stir in the diced carrots, celery, baby marrow and potatoes. Cook for about 5 minutes, allowing the vegetables to soften slightly.

  4. Combine with Broth: After the bones have simmered for a few hours, remove them from the pot. Strain the broth to filter out any solids. Return the strained broth to the pot and add the sautéed vegetables, green beans, diced tomatoes (if using), bay leaves, thyme, oregano, salt, and black pepper.

  5. Simmer the Soup: Bring the soup back to a boil, then reduce the heat to low. Let it simmer for another 30-40 minutes until the vegetables are tender and the flavours have melded together. Adjust seasoning if necessary.

  6. Serve: Remove the bay leaves before serving. Ladle the soup into bowls and garnish with chopped fresh parsley. You can also sprinkle some chilli flakes for added heat if desired.

This hearty Angus bone soup is perfect for warming you up on a cold winter day. Enjoy!

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