Homemade Beef & Vegetable Soup

Ingredients

• 1lb grass-fed flap steak cut into bite size pieces

• 3-5 beef marrow bones

• 1 onion

• 5 carrots

• 4 cloves of garlic

• 5 celery stalks

• 2 zucchini

• 1 bunch of kale finely chopped

• Salt and pepper

Directions

1. Preheat oven to 400.

2. Roast beef marrow bones for 15 minutes.

3. Fill large pot with water. Add steak, marrow bones, salt and pepper and simmer for 2 hours.

4. While this is cooking, dice the vegetables.

5. After 2 hours, remove bones with marrow intact and save for later.

6. Add the onions, carrots and garlic and simmer for 10 minutes. Then add celery and zucchini and cook until soft. Then add kale, adjust seasoning and cook about 10 more minutes or until kale is soft and flavors have blended.

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Ways to Eat Bone Marrow

Marrow is delicious on gluten free or paleo crackers. Otherwise, marrow can be saved to eat separately on plantain chips or alone with salt and lemon. If you love the taste of marrow, you can add some back to the soup but it can make the soup oily/fatty.

Why Bone Marrow?

Bone broth is rich in minerals, collagen, glycine, and glutamine. The collagen in bone broth reverses inflammation and permeability in the gut.