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Does bone marrow soup sound a bit weird to you? I promise…it’s delicious!
As I wrote about in my recipe for Beef and Lamb Heart Soup, I have been working on getting more organ meats and nutrient dense foods in my diet. Most of the time, these are very frugal substitutes for meat, a win-win! With bones, it can be a harder leap to make. What are you really getting for the price?
With marrow bones, a lot! Bone marrow, prized by many tradition cultures, is packed with nutrients not found in other foods. It is a rich source of healthy fats and tissues that support gut healing and (as you would expect!) connective tissue and bone health. And when you are done with the marrow, you can use the bones for rich, gelatinous, healing bone broth. I pay just $2-3 per pound for these magical bones from local, grass fed cows. Quite the deal!
Learn more about the benefits of bone marrow from Mark Sisson and the Weston A. Price Foundation.
Many people like to roast the bones and eat the marrow straight or as a spread. But I have found that cooking it into a soup also makes a rich, healing soup that I can’t get enough of while on GAPS!
Beef and Bone Marrow Soup
I always throw in a package of grass-fed soup bones as well when I make my bone marrow soup. This provides protein and even more healing goodness in the form of connective tissue. Make sure you check the soup bones for marrow, too! Throw in a massive amount of vegetables and you have yourself a healing meal beyond compare.
I find that the easiest way to make sure that you are getting as much marrow out as you can is to use a chop stick. Run this along the inside of the bone to loosen anything in the crevices. If you don’t get everything out, no worries! It’ll come out when you make bone broth and you will still get the wonderful nutrients.
This bone marrow soup will be completely solid in the refrigerator – a great sign. It is also safe for AIP and Stage One of GAPS Intro. Enjoy until the cows come home.
This rich and nourishing bone marrow soup is allergy friendly and nutrient dense.
Ingredients
- 1 package grass fed soup bones (2-3 pounds)
- 1 package marrow bones (2-3 pounds)
- Filtered water
- 12 cups chopped vegetables (I like carrots, leafy greens, and rutabaga)
Instructions
- Place soup and marrow bones into a large soup pot. Cover with filtered water.
- Bring to a boil and reduce to a simmer. Cook for 2-3 hours.
- While meat is cooking, prepare the vegetables.
- When meat is fully cooked, remove bones from broth.
- Add vegetables to the broth.
- Bring back to a boil and reduce to a simmer. Cook for 30 minutes.
- While vegetables are cooking, remove meat, tissue, and marrow from bones:
- Shred meat and set aside. Add marrow, fat, and any connective tissues from the meat and bones to a blender.
- Cover the tissues in the blender with broth. Blend until smooth.
- Add meat and pureed tissues to the cooked vegetables.
- Serve and enjoy! This recipe also freezes well.
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What a nourishing meal! We *love* soup in our house – I never thought to use the marrow in soup! My girls usually steal it off the roasted bones before I make bone broth – this is really neat. I have one kid that doesn’t like it straight up so I usually hide it in stuff – this is a good idea!
That’s so awesome that they steal it off the bones! I am not a huge fan of plain bone marrow, but I love it in soup!
Love this nutrient-dense + nourishing soup! Great recipe!
Thank you!
I love it too!! Yes, we make it, as well. So many bone marrow bones and all that rich goodness. So happy for you. GAPS can be such pleasure.
Yes it can. 🙂
This looks really yummy! I don’t make beef broth as often as chicken broth, but I do have a package of grass-fed beef bones in my freezer for that very purpose. Question: what differentiates the regular bones from the marrow bones? The location or how they’re cut (to have the marrow exposed)? Just curious!
Soup bones have a lot of meat on it, and may not have much marrow present. The marrow bones don’t have much if many meat on them, but will have lots of marrow.
This looks so filling, hearty and delicious! I know GAPS is really challenging to stay on but you make it all look so delicious and easy!
Thank you so much!
Came across this on Pinterest after searching for a Whole 30 meal plan. How many cups of water should I add to the pot to make the bone stock? And do you add any seasonings to the soup so it tastes better than boiled meat? I’m intrigued by this recipe since I’ve never tried anything like it. But I want to make it right. Thanks.
How much water to add entirely depends on how many bones you are using and how large they are. That is why the instructions just say to add enough water to cover the bones. I personally have never added seasonings to this soup. I think it is delicious just as it is, and it was originally written for people on Stage One of GAPS Intro, who cannot have seasonings added. So unfortunately I don’t have any recommendations. Feel free to experiment.
Thank you for sharing the recipe! I made this today (with slight alterations) and it was yummy!
I’m glad you liked it!
My family just love soup in our meal. I, especially love bone broth. Thanks for sharing this recipe, I’d like to try this at home. I’ve been drinking Au Bon Broth and would like to try it with this recipe.
For stage one GAPS, can you use pink Himalayan salt or any herbs for flavoring the soup? Like oregano, thyme, garlic etc?
Salt and garlic are fine. Dr. Natasha actually recommends crushing a clove of garlic to add to soup right before eating. For herbs, in the first couple stages (sorry, I don’t have the book with me to give an exact stage), it is recommended to use a bouquet garni, that is then removed before consuming.