Cooked or raw soup bones can enhance the flavor of any of your soups. Plus, making soup with soup bones is an excellent way to save money and utilizes all parts of your meat.
Once you've carved off most of the meat from your turkey, lamb, chicken or ham, save the bones to make a hearty soup with fresh vegetables and broth. Adding rice or pasta provides filler in your soup.
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Things You'll Need
4 cups broth
1 tbsp. canola oil
1/2 cup diced onions
1 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 tsp. ground sage
1/2 tsp. ground thyme
2 cloves garlic, minced
1 1/2 cups cubed, raw potatoes
- Drizzle 1 tablespoon of canola oil into a large pot and place over medium heat.
- Add 1/2 cup of finely diced yellow onions and sauté until the onions are translucent.
- Add your soup bones to the pot, stirring and cooking until the bits of meat are nicely browned.
- Sprinkle in the seasonings and minced garlic.
- Cook and stir for one minute. Preparing your meat bones in this fashion prior to adding the broth enhances the flavor of your finished soup compared to simply boiling your soup bones.
- Heat 4 cups of low-sodium chicken or beef broth in the microwave for 4 minutes. Use chicken broth if you're cooking chicken or ham bones, and beef broth if you're cooking beef bones.
- Pour the hot broth into the pot.
- Bring the mixture to a rolling boil, then lower the heat to a gentle boil and cook uncovered for 30 minutes.
- Add your cubed, raw potatoes and other desired vegetables to your soup. Stir to combine.
- Taste your soup, adding more seasoning if desired.
Freeze soup bones until you have enough to make a large pot of soup. Alternatively, you can freeze soup for quick, easy meals when you are short on time.
If you want your soup to be slightly thick, remove 1/2 cup cooked potatoes and thoroughly mash them with a fork before re-adding them in the pot.