“To thrive in life you need three bones.  A wish bone, a backbone, and a funny bone.”  Reba McEntire

To make soup you need a soup bone.  Or bullion cube, so my words of wisdom are going nowhere.  But on to this sudden swerve from cakes and complaining people to a re-visit of soup recipes.  How it happened…

I was walking though our local grocery store, shopping for groceries (does the logic astound you too?) when I saw a frozen food case filled with beef soup bones.  The Beef Soup Fairy took over.  Before I knew what was happening I had some beef soup bones in my kitchen.

I’d recently read something somewhere about the best way to use beef soup bones, so I thought I’d give it a try.  The something from somewhere said something about roasting the bones at a high temp, 450 degrees, for about an hour with some celery and carrots and onion after everything was oiled.  This, I was promised, would make a great base for a beef broth, which would make a great base for beef soup, as long as you placed these roasted pieces and parts into water and simmered them for a long time.

I roasted the bones and veggies.  I placed them in water and simmered them for the better part of a day.

Part and leavings from the roasting, simmering process and the resultant broth, which is a rich, dark color.  However, it was now time to start over with fresh veggies in order to make soup.

I happened to have a pound of grass fed ground beef in the freezer, which I’m sure was grass fed before the grinding took place.  I thawed and browned it.  I diced some onion and carrots and celery and put them into my newly created broth, which had great color but not a lot of flavor.  I added the ingredients from my famous beefless beef broth recipe which includes:


3 T soy sauce

2 t Kitchen Bouquet

2 T nutritional yeast

1/2 t rubbed sage

The original recipe from sometime back in 2016 also contains 1/2 cup chopped onion, 1 t oil, and 2 cups of water.  As these things were already in the soup I felt comfortable leaving them out.  Also, because I had so much broth, I doubled the above ingredients and then added a large splash of Braggs Liquid Amino.  Just a hunch.

It all seemed to be working well but the final part is to realize that soup generally tastes better the next day.  Fortunately, it’s cold outside.  My soup is sitting on the Weber which is sitting on the deck.  The excess fat will float to the top so I can easily remove it in the morning.  The flavors will blend.  I pray that raccoons and stray cats aren’t looking for beef veggie soup tonight.


Serving suggestions to follow.

Loveya – The Grandma


Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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