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. The man who leases our pasture down at our rural cabin property gives me grass-fed beef bones regularly, as he doesn’t save them. His wife doesn’t cook much, apparently, and since he does most of the cooking, he isn’t into making soups and such and never keeps the bones. His loss is my gain, is how I look at it.
I happened to have 1½ quarts of made-up broth in my freezer the day I made this soup. Everyday is a good day for soup, non? I didn’t need to add too much to the pot, it was so rich. Just a few vegetables and some leftover grass-fed brisket that was also in the refrigerator. 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 or roast pan drippings (or beef broth)
8 oz. cooked beef, diced
½ c. Rotel tomatoes with green chilies
1 c. diced canned tomatoes (I use no-salt)
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. your favorite chili powder blend (I used smoky chipotle, guajillo and ancho)
2 cloves garlic, minced
Dash each salt & 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 cals, 14.5g fat, 6.01g carbs, 1.61g fiber, 4.4g NET CARBS, 16.4g protein, 262 mg sodium
Buttoni's Low-Carb Recipes 