Nearly every Saturday morning when I was young, my father would make a big pot of soup. Although my mom did all the other cooking, this was special because it was the only thing he made…other than the occasional BBQ spare ribs. My dad always rebounded quickly after any rare cold or virus and I believe this soup strengthened his immune system. I love to make it now when I can. I call it my “stone” soup after one of my favorite fairy tales. It has a bit of everything that has been traditionally considered good for strengthening the body. Try it when the weather gets chilly this fall. So comforting and so good!
Ingredients
- To a large pot half-filled with filtered water add:
- one or two large meaty shank bones (see picture above) rinsed and patted dry with paper towels
- optional: additional slice of favorite cut of stewing beef, rinsed and patted dry with paper towels
- 2 cloves to an entire bulb of garlic (if one is ill) that is peeled and finely chopped
- 1 medium onion, sliced
- **bring these to a boil and skim off the "scum" that rises. If you do not, your soup will be cloudy. You will be glad you did this.**
- Once boiling and skimmed, lower heat to simmer and add the following:
- 2 large carrots, peeled and sliced
- 1 large potato, peeled and diced
- 2 ribs of organic celery, sliced
- 1/4 up to 1/2 of a small head of cabbage, quartered
- Several sprigs of either cilantro or parsley, chopped
- For a touch of sweetness, add either an ear of corn cut in half, or a half cup of organic corn or half an apple.
Instructions
- Simmer until all the vegetables are tender and ready to eat.
- Remove the shank bone and either reserve the cooked marrow to eat on a piece of bread/tortilla or put the scooped out marrow back into the soup for nutrition. Cut up all usable bits of meat surrounding the bone and return to the soup. If you added extra stew meat, remove and slice or use kitchen shears to cut into bite-sized pieces. Return to the soup.
- Serve soup with the following condiments: additional chopped cilantro or parsley (your choice), lime wedges and avocado wedges. For the truly hungry needing a bit of starch, add a slice of fresh sourdough bread with pastured butter; alternatively serve with a piping hot flour or corn tortilla.
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