Ingredients:

  • 3-4 lbs beef soup bones (knuckle bones, shank bones, or a mix), marrow bones preferred
  • 1 large onion, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 4 cloves garlic, smashed
  • 1 tbsp apple cider vinegar
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 1 bunch fresh parsley stems (optional)
  • 12 cups water
  • Salt to taste
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 medium parsnip, peeled and diced
  • 1 cup frozen peas
  • 1/2 cup chopped fresh parsley leaves, for garnish

Instructions:

  1. Place the soup bones in a large bowl and cover with cold water. Let them soak for 30 minutes, changing the water halfway through. Drain the bones and pat them dry with paper towels.
  2. Preheat oven to 400°F (200°C). Arrange bones on a baking sheet and roast for 20-30 minutes, until browned. This deepens the flavor.
  3. In the stockpot or Dutch oven, lightly sauté the onion, carrots, and celery over medium heat until softened, about 5-7 minutes.
  4. Add the garlic to the pot and cook for another minute until fragrant. Add the roasted bones, apple cider vinegar, peppercorns, bay leaves, and parsley stems (if using).
  5. Pour in the water, ensuring the bones are fully submerged. Bring to a boil, then reduce heat to low and simmer gently for at least 3 hours, or up to 4 hours. Skim off any foam or impurities that rise to the surface during the first hour.
  6. Carefully strain the broth through a colander or fine-mesh sieve into a large bowl, discarding the bones and vegetables. Allow the broth to cool slightly.
  7. Return the strained broth to the pot. Add the diced carrots, potatoes, and parsnip. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.
  8. Stir in the frozen peas and cook for a few minutes until heated through. Season with salt to taste.
  9. Ladle the soup into bowls and garnish with fresh parsley. Serve the soup bone soup hot.