So it’s been super cold here.

Soup time!

I had been trying to think of what to do with all those (ha ha) soup bones I have in the freezer from the half cow we bought.

I’ve never used a soup bone to make soup before so I wasn’t sure how it really worked. This recipe called for 1/2 lb of beef and I would imagine we had that much beef on the bones I put in the soup. I could have just used the bones.

But, the soup is loaded with beef and chock full of veggies. It’s delicious and healthy and WARM! 🙂

Paleo Beef and Vegetable Soup
soup bone
1/2 pound stewing beef
3 quarts water
1-2 bay leaves
1 small head of cabbage
4 medium to large carrots
4-6 stalks of celery
1 medium-large onion
1 can tomatoes, cut up
6 oz. tomato juice

Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3 qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time. Chop coarsely the cabbage, carrots, celery and onion.  Remove bone from soup and add vegetables. Cook 30 minutes. Add tomatoes and tomato juice.
Bring to a boil again and serve.