Also known as a marrow bone, is a large bone often taken from beef or lamb. It typically contains some meat, cartilage, and marrow, making it perfect for creating rich, flavorful broths or stocks. The marrow and connective tissues break down during cooking, adding depth and nutrients to soups. For a closer look, consider reading this article .

What is a soup bone slang?

In slang, this slang can refer to a person’s arm or leg, particularly in the context of sports or physical activity. For example, in boxing, it’s sometimes used to describe a strong punching arm.

Are soup bones good to eat?

Yes, they are excellent for cooking! While you don’t eat the bone itself, the marrow, meat, and collagen they release during simmering create a nutrient-rich broth. This broth can be used as a base for soups, stews, and other dishes. Learn more from this article: Are Soup Bones Good to Eat?

What is the best bone for soup?

The best bones for soup are marrow bones, knuckle bones, and oxtails. These bones contain a mix of marrow, collagen, and connective tissue, which are ideal for making flavorful and gelatin-rich broths. Chicken bones, like wings or drumsticks, are also great for lighter broths. To learn more, check out this article

Soup Bone: 7 Heartwarming Secrets For Nourishing Broths

Description

A deeply flavorful and nutrient-rich beef bone broth made by simmering roasted soup bones with aromatic vegetables and seasonings. Perfect for sipping or as a base for soups and stews.

Ingredients

Scale

2 lbs beef soup bones (knuckles or marrow)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, quartered
4 garlic cloves
2 tbsp apple cider vinegar
10 cups water
2 bay leaves
1 tsp black peppercorns

Instructions

Preheat oven to 400°F (200°C). Roast the beef soup bones for 30 minutes to enhance their flavor.
In a large pot, combine roasted bones, chopped vegetables, vinegar, and water.
Bring the mixture to a boil, then reduce to a simmer.
Add bay leaves and peppercorns and let it simmer for 12–24 hours, skimming impurities occasionally.
Strain the broth through a fine-mesh sieve, discarding solids.
Let the broth cool and store in the refrigerator for up to 5 days or freeze for later use.

Notes

For a more concentrated broth, simmer uncovered to reduce the liquid.
Roasting the bones adds depth to the flavor, but it can be skipped for a lighter broth.
Apple cider vinegar helps extract minerals from the bones, enhancing the nutritional value.

Prep Time: 10 minutes
Cook Time: 12–24 hours
Category: Broth & Stock
Method: Simmering
Cuisine: Global

Nutrition

Serving Size: 1 cup
Calories: 50 kcal
Sugar: 1g
Sodium: 120mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 5g
Cholesterol: 10mg

Keywords: bone broth, beef broth, homemade broth, soup bones, collagen-rich