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This bone broth soup is a light but filling addition to a paleo eating plan.
You know how, as a clean eater, you walk into the store sometimes and wonder how many labels you’ll have to read to find one product that will work with your eating plan? Ya, I hate that. I don’t have a lot of time for that. But like it or not, it’s often a big part of a clean eater’s weekly shopping trip, even mine.
I’ve been doing this a long time and there are still shopping trips where I have to read one label after the other, and often I just give up and buy ingredients to make what I need from scratch.
This post sponsored by the Kettle & Fire. All opinions are my own.
Kettle & Fire sent me samples of their broth, so it was a perfect opportunity to try something clean AND out of a package. I really think that a good soup has to start with a good broth, and this beef bone broth was an excellent start. It went straight out of the carton and into the pot, and it’s totally clean (and Paleo)! So this instantly became a rather quick meal to make.
Here are the ingredients:
Filtered water, beef bones (grass-fed), onions, organic carrots, organic celery, organic parsley, apple cider vinegar, sea salt, black peppercorn, bay leaves, thyme, rosemary extract.
All of those ingredients are slow-simmered for 20+ hours according to the information on the package. Talk about “clean and convenient” in one little package!
Because I don’t cook with beef or it’s broth very often, I was sort of shooting in the dark on this one. But man did it turn out great! A few of the ingredients I listed as optional, but I used them and I highly recommend them for a rich, full flavored soup.
You can find this particular brand that I used here. It’s delicious broth that offers a good, strong, flavor foundation for any recipe you use it in. Particularly soup!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Bone Broth (Chicken)
- How To Cook A Whole Chicken So You Get Your Money’s Worth
- Slow Cooker Chicken Stock Concentrate
BONE BROTH MUSHROOM SOUP RECIPE:
Bone Broth Mushroom Soup
- 8 oz. crimini mushrooms (washed and sliced thin)
- 1 medium yellow onion (peeled and chopped fine)
- 10 large garlic cloves (minced)
- 1 tbsp. coconut oil (any oil will work)
- 2 tbsp. white balsamic vinegar
- ¼ tsp. ground cloves (level at measuring)
- 1 tsp. dried rosemary
- 1 tbsp. coconut aminos (or soy sauce)
- 1 tsp. arrowroot powder (OR 2 tsp. whole wheat pastry flour OR 1 tsp. organic cornstarch - optional for thickening)
- 5 drops pure liquid stevia (optional)
- 2 cups Beef Bone Broth
- salt and pepper (to taste after cooking)
- In a medium to large soup or sauce pot, sauté the mushrooms, onions and garlic in the coconut oil over low to medium-low heat. Cook for about 5 minutes, or until the mushrooms are completely wilted and have released their water into the pot.
- Then stir in the vinegar, cloves, rosemary, coconut aminos, and the arrowroot and stevia if you are using those last two.
- If using the arrowroot (or flour, or cornstarch), be sure to stir it in slowly, a little at a time, stirring constantly to quickly break up any lumps that may form otherwise.
- Allow this to simmer together for about 1 to 2 minutes, and then pour in the beef bone broth.
- Simmer over low heat for approximately 5 to 10 minutes to give the herbs a chance to impart their flavor on the broth.
- Cool slightly and season with salt and pepper to taste.
- Serve with some crusty garlic bread.