Y’ all asked for if, so here you go!
Start with some good bone broth. I just make the bone broth 24-48 hours ahead of time and then just add all the ingredients for the soup to that. Most of the flavor for the soup comes from the bone broth so don’t skip this part.
Bone Broth
- 1 onion quartered
- 4-5 gloves garlic ( you can never have too much garlic)
- Peppercorns
- 3 bay leaves
- Apple cider vinegar
- Ox/beef tail with meat
- Add filtered water to a large stock pot. Make sure you more than cover the bones. Add about ¼ cup apple cider vinegar. Why the vinegar? It helps to draw out the nutrients. Read more about apple cider vinegar HERE
- Add all the ingredients and set the stove to low. Simmer for 24 hours.
- The meat will be cooked off the bone and will easy fall off as you serve the soup.
To be honest, I don’t really have a recipe for this soup, I just threw vegetables into the pot that I have left over. This is what I added this time all the to bone broth I made the day before.
- Himalayan sea salt to taste
- Riced cauliflower
- Peas/carrots
- Sweet potatoes, cubed
- Chopped green (we had some radish greens and collards still in the garden)
Serve with banana bread or corn bread.
The entire stock pot was filled with soup. I would heat it up at dinner time and then put the stock pot and all into the fridge till the next day. We ate from it for about a week.