Bone Broth Soup

| 10/12/2017 9:40:00 AM

Tags: bone broth, creating gelatin and collagen, help for joint pain, Celeste Longacre, New Hampshire,


Bone broth soup is all the rage now. The benefits of the collagen and the gelatin are coming to the forefront in the food-conscious arena. But bone broth soup has been part of my regimen for a long time. I discovered almost 40 years ago that if my husband, Bob, and I have at least two servings of my home-made broth a week, we have no problems with our joints. I can’t honestly say that I remember how I made the connection, but I did. I also forgot once for five or six weeks and my knees suffered. I had a hard time walking up and down stairs.

When I make my bone broth, I put everything that I can get my hands on into it. Vitamins and minerals are water and fat soluble so they are leached out of whatever is used in the process. The more that is added, the more benefit is available. I also cook it at a very low boil for about 48 hours.

Bone Broth Recipe:

All ingredients should come from organic vegetables and pastured, organic meats. If you don’t have all of these ingredients, don’t worry. Use what you have. Add anything that’s handy. I rarely have all of these greens, but I add as many as I can.

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