Slow-Simmered Pasture-Raised Bone Broth Soup with Root Vegetables
A nutrient-rich bone broth soup slow-simmered from pasture-raised bones and seasonal root vegetables, delivering deep, savory flavors and soothing warmth. This american-inspired soups (paleo, gluten free) ready in about 735 minutes pairs pasture-raised beef bones, medium, peeled and chopped carrots, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs pasture-raised beef bones
- 2 medium, peeled and chopped carrots
- 2, chopped celery stalks
- 1 large, quartered yellow onion
- 4, smashed garlic cloves
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 tsp whole black peppercorns
- 12 cups filtered water
- to taste sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place 3 lbs pasture-raised beef bones on a roasting pan and roast for 40 minutes until browned and fragrant.
- Step 2: Transfer roasted bones to a large stockpot and add 2 chopped carrots, 2 chopped celery stalks, 1 quartered yellow onion, 4 smashed garlic cloves, 3 fresh thyme sprigs, 2 bay leaves, 1 tsp whole black peppercorns, and 12 cups filtered water.
- Step 3: Bring mixture to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 12 hours, skimming foam and fat off the surface every hour.
- Step 4: After simmering, strain broth through a fine mesh sieve into a large bowl. Season with sea salt to taste while still warm. Serve hot or cool and refrigerate for up to 5 days.
Frequently asked questions
How long does Slow-Simmered Pasture-Raised Bone Broth Soup with Root Vegetables take to make?
Total time is about 735 minutes (15 min prep + 720 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Pasture-Raised Bone Broth Soup with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasture-raised beef bones from drying out.
Can I substitute ingredients in Slow-Simmered Pasture-Raised Bone Broth Soup with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Pasture-Raised Bone Broth Soup with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Pasture-Raised Bone Broth Soup with Root Vegetables paleo?
Yes — this recipe is tagged paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
