Scale

Ingredients

Bone Broth

1 kg beef bones with marrow
4 cups water
2 tbs apple cider vinnegar
2 onions chopped
2 sticks celery chopped
2 carrots chopped
2 cloves garlic
Handful fresh herbs like thyme and rosemary
salt to taste

Bone broth vegetable soup

1 cup lentils or barley
2 potatoes chopped in cubes
Big handful swiss chard chopped

Instructions

While the pot is on medium heat, pour in the oil then add the sliced Onions and Garlic, once onions start caramelizing add the bones, add a pinch of salt and start mixing the bones and onions together, this should be done for at least 7-10 minutes without the onions burning. This is to caramelize the meat.
Now add the ingredients for the bone broth. Add water and the apple cider vinnegar. You can either cook it in the saucepan on a low and slow heat for anything between 3-48 hours (depending on how much goodness you want to get from the bones) You can also add the ingredients to your slow cooker and cook it for the recommended 48 hours). Remember to take the scum off.
When your broth is ready add the potatoes, lentils (wash lentils before cooking) and even extra vegetables. Cook until potatoes and lentils are soft. You might need to add extra water depending on the thickness. If your soup still needs flavour you can add soya sauce, salt or something I often use; Knorr stock pots.
Lastly, remove all the bones and large pieces of herbs. Add the chopped swiss chard and cook for a few minutes until it has wilted. Serve with fresh sourdough bread.

Notes

Don’t over complicate this recipe and be creative with what is available in your fridge or pantry. If you can make a large batch to freeze for emergencies.

If you don’t have the time or energy to make your own bone broth just buy really good quality bone broth and start by frying the onions, garlic, and carrots. Then add the broth, potatoes and lentils and cook until everything is soft. And you have a nice thick soup. If the soup is too thick add more water.