There are many benefits to drinking Ancient Grain Soups like gaining energy, soothing digestive troubles, relieving joint pain and arthritis and feeling stronger after drinking the Ancient Grains Soups.
Chicken soup has been found to contain anti-inflammatory substances and may reduce cold symptoms. Bone broth is traditionally used to support digestive health, build the blood and strengthen the kidneys.
ANCIENT GRAIN BONE SOUP
Ingredients:
- 4 pounds of grass-fed beef marrow, knuckle bones, bits of leftover beef
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold water
- 1/4 cup vinegar -this helps draw the minerals out of the bones
- 3 onions, coarsely chopped
- 3 carrots coarsely chopped
- 3 celery sticks, coarsely chopped
Preparation:
- Place all of your bones that have meaty bits on them on a large cookie sheet (with sides) or roasting pan and brown in the oven at 350 degrees until well-browned (30-60 minutes usually).
- Meanwhile, throw all of your non-meaty marrow bones into a stock pot; add the water, vinegar and vegetables. Let sit while the other bones are browning.
- Add the browned bones to the pot deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot. Add additional water if needed to cover the bones.
- Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock, the more rich and flavorful it will be.
- After 2-3 hours you will want to ‘rescue’ any of the meat you need for recipes or marrow that you’d like to eat. Using tongs find your marrow bones, pop out the marrow with a small knife and return the bone to the pot.
- After you simmer for 12-72 hours
Ancient Grains Recipes 