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Gut Healthy Bone Broth Vegetable Soup

Nourish your body and gut with this deeply flavorful and nutrient-dense bone broth vegetable soup. Made from scratch, it's packed with collagen and gut-healing ingredients for a truly restorative meal.
Print Recipe
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef or chicken soup bones (marrow bones, oxtail, or a carcass work) (900 g)
  • 12 cups cold water (2.8 L)
  • 2 tbsp apple cider vinegar (30 ml)
  • 2 tbsp olive oil divided (30 ml)
  • 1 large yellow onion, diced (about 2 cups / 300 g)
  • 3 medium carrots, peeled and sliced into half-moons (about 1.5 cups / 200 g)
  • 3 celery stalks, sliced (about 1.5 cups / 180 g)
  • 3 garlic cloves, minced
  • 2 medium Yukon Gold potatoes, cut into 3/4-inch cubes (about 2 cups / 300 g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (150 g)
  • 1 cup canned diced tomatoes, with juice (240 g)
  • 2 bay leaves
  • 1 tsp dried thyme (2 g)
  • 1.5 tsp kosher salt (9 g), plus more to taste
  • 0.5 tsp black pepper (1 g)
  • 2 cups shredded cooked meat, pulled from the bones after simmering (280 g)
  • 2 tbsp chopped fresh parsley, for finishing (8 g)

Equipment

  • large stockpot
  • Fine-mesh sieve
  • Bowl

Method
 

Prepare the Broth Base
  1. Place your chosen soup bones in a large stockpot. Cover them with 12 cups of cold water and stir in the 2 tablespoons of apple cider vinegar. Let this mixture stand at room temperature for 30 minutes. This initial soak, thanks to the vinegar's acidity, helps to begin drawing out minerals and collagen from the bones before cooking.
Initial Simmer & Skim
  1. Bring the water to a rolling boil over high heat. Immediately reduce the heat to the lowest setting, maintaining a bare simmer where only a few bubbles gently break the surface. During the first 20 minutes of simmering, carefully skim off any gray foam that rises to the top. This step ensures a clearer, cleaner-tasting broth.
Simmer for Flavor and Nutrients
  1. Allow the broth to simmer gently, uncovered, for 2 hours if using chicken bones, or up to 4 hours for beef bones. If the water level drops significantly, top it up with a little more cold water to keep the bones submerged. The broth is ready when it has a slightly viscous texture, coating the back of a spoon, and possesses a savory flavor even without added salt.
Strain and Reserve
  1. Carefully strain the broth through a fine-mesh sieve into a large bowl or a clean pot. Discard the bay leaves. Once cooled slightly, pick any tender meat off the cooked bones, shred it, and set aside 2 cups for later. Discard the exhausted bones.
Sauté Aromatics
  1. Wipe out the original stockpot. Heat 2 tablespoons of olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and the onion becomes translucent, but avoid browning them.
Add Garlic
  1. Stir in the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to let the garlic burn.
Combine and Simmer
  1. Pour the strained bone broth back into the pot with the sautéed vegetables. Add the cubed potatoes, canned diced tomatoes (including their juice), 2 bay leaves, dried thyme, 1.5 teaspoons of kosher salt, and 0.5 teaspoon of black pepper. Bring the soup back to a gentle simmer.
Cook Potatoes
  1. Let the soup simmer uncovered for about 15 minutes, or until the potato cubes are easily pierced with a knife.
Add Final Ingredients
  1. Stir in the prepared green beans and the reserved shredded meat. Continue to simmer for another 5 minutes, just until the green beans turn bright green and reach a tender-crisp texture.
Finish and Serve
  1. Remove and discard the bay leaves. Taste the soup and adjust the salt and pepper as needed. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley before serving.

Notes

This soup is a delicious and nourishing way to support digestive health. Feel free to customize the vegetables based on seasonal availability or personal preference. For a leaner broth, skim the fat after chilling. Remember that the apple cider vinegar in the initial soak is key for mineral extraction.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.