This nourishing soup is a delicious way to naturally support your immune system. Traditionally prepared in cultures throughout the world, bone broth is easily digested and provides a wealth of nutritional and immune support factors. Bone broth also contains amino acids that support detoxification and gastrointestinal health, as well as readily absorbable minerals, including calcium, phosphorus, and magnesium.
An essential component of the bone broth recipe is the inclusion of botanicals that provide deep nourishment and support for healing. We recommend adding “fu zheng” herbs (astragalus, shan yao, sheng di, gou qi zi, and dang gui pian) to the broth, simmering the herbs with the bones in the time-honored method of Chinese food therapy. Roast the bones before simmering, particularly if using beef, bison, or lamb. This step greatly improves the flavor of the soup.
For optimal health, eat this soup often (ideally, 1-2 bowls per day). The variations are infinite—choose vegetables that are in season and to your taste, vary the herbs and spices, and use dark or light miso. Enjoy!
- 3 – 4 pounds organic bones (lamb, bison, beef, or poultry) The best bones are organic, hormone free, antibiotic-free beef or lamb bones.
- 5 to 6 quarts filtered water, or slightly more as needed
- Fu zheng soup herbs (astragalus, shan yao, sheng di, gou qi zi, dang gui pian) - call to purchase these herbs from the Centre for Natural Healing
- 1 onion, peeled and quartered
- Crushed garlic (4-6 cloves)
- 2 tomatoes, peeled, seeded, and halved; or 2 tablespoons tomato paste
- 2 small potatoes, peeled and quartered
- ½ cup to 1 cup shiitake mushrooms
- 2 – 3 (5-inch) pieces kelp, kombu or alaria sea vegetable
- 2 tbsp. balsamic, red wine vinegar, raw apple cider vinegar or lemon juice
- 2 bay leaves
- Optional: crushed ginger (1 tsp. – 1 tbsp.), beets, burdock root, carrots, kale, or other vegetables
- Optional herbs of your choice: thyme, rosemary, basil, turmeric
- 1 tsp. black peppercorns
- 1 tsp. sea salt
- 5 whole sprigs of fresh parsley
- 1 tbsp. miso
- 1 tbsp. powdered immune botanical supplement
- Preheat oven to 400° F.
- Rinse bones and place on a foil-lined tray.
- Roast bones, uncovered, until brown on all sides, turning every 20 minutes. (This takes approximately 1-2 hours, depending on amount of bones.)
- Add bones to stockpot with 1 ½ quarts cold water, or enough to cover the bones.
- Slowly bring to a boil, then lower heat until soup is gently simmering.
- Add remaining ingredients (through sea salt) and simmer, covered, for 2–4 hours (the longer, the better). Add additional water as needed to keep amply covered during cooking.
- Toward the end (last 5-10 minutes) of simmering, remove bones. Add parsley, miso, and powdered immune botanical supplement and stir well.
This soup will keep in the refrigerator five to seven days.