This soup is made with a homemade bone broth. Bone broths are one of those “miracle” concoctions that are good for our health and soul. They are nutrient rich and full of healthy ingredients that come from the bones they are made from. Some of the benefits are:
- Broths are packed full of nutrients that are in a form that makes their absorption easy for our bodies.
- Joint pain and inflammation can be reduced. The glucosamine and chondroitin that come from the bones in the broth can stimulate growth of new collagen, repair damaged joints, ease arthritis.
- Bones can grow and repair. The calcium, magnesium, collagen, and phosphorus in bone broth help the density and health of our bones and in fact, are the perfect weapons against osteoporosis.
- Heals the gut. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract and helps aid in the digestion of all nutrients.
- Strengthens our skin, hair and nails. The collagen and gelatin in bone broth support hair growth, repair skin and help to keep nails strong.
- Helps us to sleep better. Studies show the amino acid glycine found in bone broth can be very calming.
- Fights infections, especially the flu and colds. As an example, because of its anti-inflammatory properties bone broth mitigates the symptoms of upper respiratory tract infections.
Chicken soup is the most well-known and commonly consumed bone broth. There are many other soups, however, that you can cook and enjoy that are made from bone broths. Bone broths are a great way to use up the excess bones you have. There is never any reason to throw those bones away again. Just make your own homemade bone broth to use in recipes, including soups. One of my favorite soups is Welsh Lamb and Root Soup. It is a soup full of healthy ingredients and rich flavors. Pair it with a homemade muffin and you have a hearty and healthy meal any time of year. See the recipe below:
Welsh Lamb and Root Soup
4 pounds of lamb with bone in
12 cups of water
1 large yellow onion, cut in quarters
20 whole peppercorns
2 bay leaves
- Combine all ingredients in a stockpot.
- Bring to a boil then reduce heat to a simmer.
- Simmer semi-covered for 2 hours and the meat is falling off the bone.
- Separate the meat from the bones. Cut the meat into medium chunks. Keep a couple of the largest bones to place in the soup, and then discard the rest. Set aside the meat and large bones to put into the soup.
- Strain the stock, discard the onion and bay leaves and peppercorns. All the remaining broth will be used for the soup.
4 ounces salt pork, chopped
1 large leek, pale part only, cut in half, clean and then slice crosswise
1 large parsnip, diced
1 large turnip, diced
2 large carrots, diced
2 large potatoes, diced
All the lamb bone broth
3 cups water
5 sprigs of fresh thyme
¼ teaspoon salt
½ teaspoon pepper
½ cup parsley, chopped
4 tablespoons lemon juice
- Spray a skillet with olive oil cooking spray. Add the salt pork and leeks, sautéing for 5 minutes on medium-high heat.
- Add all other vegetables to skillet and sauté for 5 additional minutes, stirring occasionally.
- Transfer mixture to a slow cooker. Then add the meat, broth, water, thyme, salt and pepper. Place a couple of the larger bones into the soup. Cook on low for 5 – 7 hours.
- Just before serving remove the bones and thyme sprigs then add the parsley and lemon juice. Serve immediately.
Serves 8. Serving size: 1½ cups.
This is a great recipe to make a day ahead. The flavors in a bone broth based soup only improve with age. It can even be frozen.
Enjoy! And Live Vibrant!