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Bone broth is so very good for you! I make it, freeze it and use it at every opportunity in my cooking. I like to collect my grass-fed beef bones in a large plastic bag in the freezer. Then when I have a big batch, I make extra rich bone broth from them. I happened to have 1½ quarts of made-up broth in my freezer today and decided it was a good day for soup for lunch. I didn’t add too much to the pot…just a few vegetables and some leftover grass-fed brisket that was also in the freezer. I tossed in a couple things to spice it up and VOILA! Another delicious, hearty soup for a chilly winter day. This soup is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.
INGREDIENTS:
1½ qts. (6 cups) beef bone broth
1 c. rich, beef gravy (I used some leftover made from chuck roast pan drippings)
8 oz. cooked beef chuck or brisket, diced (I used grass-fed brisket)
½ c. Rotel tomatoes with green chilies
1 c. diced tomatoes (I used no-salt canned)
3 stalks celery, chopped
2 small carrots, chopped
4 T. my chimichurri sauce: (or 2 T. each fresh parsley, cilantro and minced jalapeno pepper)
½ tsp. blend of your favorite chili powder blend (I used a blend of smoky chipotle, guajillo and ancho)
2 cloves garlic, minced
Dash each salt and coarse black pepper
DIRECTIONS: Place all ingredients in a large soup pot and bring to a boil. Simmer for at least 1 hour to cook vegetables tender and to blend the flavors together. Serve with your favorite low-carb crackers. I served mine with my new Almond-Arrowroot Crackers.
NUTRITIONAL INFO: Makes 6 large bowls (about 1-1¼c. each). Each serving contains:
228 calories
14.5 g fat
6.01 g carbs, 1.61 g fiber, 4.4 g NET CARBS
16.4 g protein
262 mg sodium
199 mg potassium
23% RDA Vitamin A, 13% B6, 127% B12, 9% C, 7% calcium, 14% copper, 52% iron, 5% magnesium, 37% manganese, 42% niacin, 21% phosphorous, 25% riboflavin, 38% selenium, 5% thiamin, 62% zinc
