Soup Broth

Homemade Soup Broth recipe made from meaty bones, vegetables and fresh herbs. Healthy and nutritious, perfect for chicken soup, or making Beef Broth. Use this recipe to make all your favorite soups.

Course Dinner, Soup

Cuisine International

Keyword soup broth

Cook Time 4

Total Time 4

Servings litres

Equipment

8 Quart Stock Pot
colander for straining
Cheesecloth for 2nd straining of small impurities

Ingredients

2 lbs /1kg Soup Bones beef, chicken or ham
2 tablespoons of oil
2 yellow onions roughly chopped
3 carrots roughly chopped
3 celery stalks leaves attached, roughly chopped
1 head garlic
15 whole peppercorns
1 bay leaf
2 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh oregano

Instructions

In a stock pot, heat oil on medium heat. Caramelize onions, carrots and celery for about 7 minutes.
Mix in garlic cloves and cook for a 5 minutes.
Add soup bones into the pot and fill the pot with water.
Add peppercorns, and fresh herbs sprigs and bring to a boil.
When it reaches the boil, reduce to simmer on low, semi-covered with a lid for about 4 hours. (the longer the better)
Skim off any impurities off the top while simmering.
Strain the soup into a colander over a large bowl to remove the bones and vegetables.
Using a cheesecloth, strain again to remove the small impurities to make a clear broth. Refrigerate until ready to use.

Notes

Note: This stock isn't seasoned. Season with salt and pepper during the soup making process. I use 2-3 pounds of beef bones, or 2 chicken carcasses, or 2 pounds of ham hocks.