We’ve always been captivated by the Weston A. Price Foundation’s focus on nutrient-dense foods rooted in ancestral wisdom. Drawing from Dr. Price’s research on traditional diets these recipes highlight whole ingredients that fueled thriving communities worldwide.
We’re thrilled to guide you through simple yet nourishing dishes that emphasize real foods like pastured meats and fermented veggies. Let’s explore how incorporating these principles can boost your health and bring authentic flavors to your table.
Ingredients
In our Weston A. Price Foundation recipes, we focus on nutrient-dense ingredients like pastured meats and fermented vegetables to honor traditional diets and promote optimal health. For this simple yet nourishing Bone Broth Soup, we list the ingredients below in the order they are used, with prep specifics for clarity.
- Pastured beef bones: 2 pounds, roasted in the oven for 30 minutes to release rich flavors and essential minerals like calcium and collagen.
- Organic onions: 2 medium, peeled and chopped, providing natural sweetness and prebiotic fibers for gut health.
- Carrots: 3 large, washed and sliced, offering beta-carotene and vitamins to enhance the soup’s vibrant color and nutritional profile.
- Celery stalks: 4, diced, adding a fresh crunch and supporting detoxification with their natural electrolytes.
- Garlic cloves: 4, minced, for their potent anti-inflammatory properties and aromatic depth.
- Fresh herbs (such as thyme and bay leaves): 1 bunch of thyme and 2 bay leaves, tied together, to infuse herbal notes and antioxidants.
- Apple cider vinegar: 2 tablespoons, unpasteurized, to draw out minerals from the bones and aid digestion.
- Filtered water: 8 cups, to create a clear base that allows the flavors of our Weston A. Price-inspired ingredients to shine.
- Sea salt: 1 teaspoon, to taste, ensuring balanced seasoning without refined additives.
Equipment Needed
We recommend gathering essential tools that align with the Weston A. Price Foundation’s focus on traditional cooking methods to ensure our Bone Broth Soup extracts maximum nutrients from whole ingredients.
Traditional Tools
For preparing nutrient-dense recipes like our Bone Broth Soup, we prioritize tools that honor ancestral techniques and promote optimal flavor extraction. Below, we list the key equipment in order of use, emphasizing Traditional Tools that enhance the process:
- Large Stock Pot (at least 8 quarts): We use this heavy-bottomed pot for slow-simmering bones and vegetables, allowing even heat distribution to draw out rich minerals and collagen as in traditional broth-making.
- Fine-Mesh Strainer: Essential for straining the broth after cooking, this tool helps us remove impurities while preserving the clear, golden liquid that embodies the foundation’s emphasis on pure, nutrient-rich results.
- Chef’s Knife and Cutting Board: We rely on a sharp, high-quality knife for precisely chopping vegetables and herbs, mirroring the careful preparation in ancestral kitchens to maximize flavor and nutritional benefits.
- Ladle and Heat-Resistant Jars: A sturdy ladle aids in portioning the hot broth, and we store it in heat-resistant glass jars to maintain freshness, reflecting traditional fermentation and preservation practices.
| Equipment | Bone Broth Soup | Fermented Vegetables | Pastured Meat Roasts |
|---|---|---|---|
| Large Stock Pot | Required | Optional | Optional |
| Fine-Mesh Strainer | Required | Required | Not Needed |
| Chef’s Knife | Required | Required | Required |
| Ladle | Required | Optional | Optional |
Instructions
Now that we have gathered our nutrient-dense ingredients and essential equipment, we guide you through creating a flavorful Bone Broth Soup inspired by Weston A. Price Foundation principles. Our step-by-step process ensures optimal extraction of minerals and a rich, comforting broth.
Preparation
Before we begin, prepare the ingredients to maximize their nutritional value and enhance the soup’s depth of flavor. Start by roasting 2 pounds of pastured beef bones in a preheated oven at 400°F for 30 minutes until they develop a golden-brown crust— this step unlocks rich marrow and gelatin for a more robust broth. Next, wash and chop 2 organic onions, 3 carrots, and 3 celery stalks into 1-inch pieces to release their natural sweetness and vitamins.
Gather and measure the remaining items: mince 4 garlic cloves for their pungent aroma, roughly chop a handful of fresh herbs like thyme and parsley to infuse earthy notes, and combine 2 tablespoons of apple cider vinegar with 8 cups of filtered water—the vinegar helps draw out minerals from the bones. Use a chef’s knife and cutting board for precise cuts, ensuring all vegetables are uniformly sized for even cooking.
Soaking
Once prepared, initiate soaking to extract essential nutrients from the bones. Place the roasted pastured beef bones into a large stock pot, then add the chopped organic onions, carrots, celery, minced garlic, and fresh herbs. Pour in the 8 cups of filtered water mixed with 2 tablespoons of apple cider vinegar, and let the mixture soak at room temperature for 30 minutes.
This crucial step allows the vinegar to penetrate the bones, pulling out vital minerals like calcium and magnesium while softening the tissues for a smoother, more gelatinous broth—envision the subtle tang of vinegar mingling with the earthy scent of herbs.
Cooking
With soaking complete, transition to slow cooking to develop the soup’s hearty flavors and health benefits. Bring the pot to a gentle boil over medium heat, then reduce to a low simmer—cover and cook for 12 to 24 hours, stirring occasionally to prevent sticking and ensure even heat distribution.
As the broth simmers, the kitchen fills with an inviting aroma of roasted bones and vegetables, creating a nourishing elixir rich in collagen and amino acids. About halfway through, skim off any foam that rises to the surface for a clearer, cleaner-tasting result, and add 1 teaspoon of sea salt to enhance the savory notes—adjust seasoning based on preference for a perfectly balanced, mineral-rich soup.
Assembling
Finally, assemble the Bone Broth Soup by straining and portioning for serving. Carefully remove the pot from heat and use a fine-mesh strainer to strain the broth into a large bowl, discarding the solids to yield a clear, golden liquid—press gently on the vegetables and bones to extract every last drop of flavorful essence.
Let the broth cool slightly, then ladle it into storage containers or bowls. For a complete meal, we recommend adding fresh garnishes like chopped parsley or a squeeze of lemon for a bright, vitamin-C boost—picture the warm, silky texture coating your spoon, delivering the authentic, healing qualities championed by the Weston A. Price Foundation.
Make-Ahead Instructions
To align with the Weston A. Price Foundation‘s focus on nutrient-dense, traditional foods, we recommend preparing elements of our Bone Broth Soup in advance. This approach not only saves time but also enhances flavor development, allowing gelatin and minerals to intensify during storage. Below, we outline key make-ahead steps for optimal results.
Preparing and Storing Bones and Vegetables
We suggest starting with the foundational ingredients to maximize nutrient extraction:
- Roast the bones ahead of time: Preheat your oven to 400°F (204°C), arrange 2-3 pounds of pastured beef bones on a baking sheet, and roast for 30-45 minutes until browned. Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This step unlocks rich marrow and collagen, key to the foundation’s emphasis on healing foods.
- Prep vegetables in advance: Wash and chop 2 organic onions, 3 carrots, and 3 celery stalks into uniform pieces. Place them in a sealed bag or container in the refrigerator for up to 2 days. Adding garlic (4 cloves, minced) and fresh herbs (like thyme and bay leaves) at this stage ensures flavors remain vibrant, supporting the foundation’s whole-food principles.
Making and Storing the Broth
For the broth itself, we advise a slow-simmer method that can be paused and resumed:
- In a large stock pot, combine the roasted bones, prepped vegetables, 2 tablespoons of apple cider vinegar, and enough filtered water to cover (about 8-10 cups). Let this mixture soak for 30 minutes to draw out minerals.
- Bring to a boil, then reduce to a low simmer for 12-24 hours. Once cooled, strain the broth using a fine-mesh strainer and divide into portions.
- Store the strained broth in the refrigerator for up to 5 days or freeze in freezer-safe containers for up to 6 months. If freezing, leave 1-2 inches of headspace to account for expansion.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigeration | Up to 5 days | Cool broth quickly and skim fat off the top for purity. |
| Freezing | Up to 6 months | Use airtight containers; thaw in the refrigerator overnight to preserve nutrient integrity. |
Reheating and Assembly Tips
When ready to serve, reheat the broth on the stove over low heat, adding sea salt to taste and any fresh garnishes like parsley or lemon. This method ensures the soup retains its hearty, restorative qualities, embodying the Weston A. Price Foundation‘s commitment to ancestral eating habits. Always check for freshness before use to maintain optimal health benefits.
Conclusion
We’re passionate about the Weston A. Price Foundation’s approach to nourishing meals
that draw from ancestral wisdom.
By embracing these simple yet powerful recipes
we’re sure you’ll discover a path to better health and authentic flavors in your kitchen.
Frequently Asked Questions
What is the Weston A. Price Foundation?
The Weston A. Price Foundation promotes nutrient-dense foods based on Dr. Weston A. Price’s research into traditional diets. It emphasizes whole, ancestral foods like pastured meats and fermented vegetables to support optimal health, drawing from global cultures to guide modern eating habits.
Why are nutrient-dense foods important?
Nutrient-dense foods provide essential vitamins, minerals, and fats that support overall health, as highlighted in the foundation’s principles. They help prevent nutrient deficiencies, boost immunity, and improve digestion, making them key to following ancestral wisdom for better well-being.
What are the key ingredients in Bone Broth Soup?
Key ingredients include roasted pastured beef bones for marrow and gelatin, organic onions, carrots, celery, garlic, fresh herbs, apple cider vinegar, filtered water, and sea salt. Each adds nutritional benefits like minerals and collagen, enhancing the soup’s flavor and health properties.
What equipment is needed to make Bone Broth Soup?
Essential equipment includes a large stock pot for slow-simmering, a fine-mesh strainer for clarifying, a chef’s knife and cutting board for prep, and a ladle for serving. These traditional tools maximize nutrient extraction and ensure a flavorful, high-quality broth.
How do I prepare Bone Broth Soup step by step?
Start by roasting beef bones to release marrow, then soak them with vegetables and vinegar in a stock pot. Simmer slowly for hours, strain the broth, and season. This method extracts nutrients and develops rich flavors, aligning with Weston A. Price guidelines for a nourishing dish.
Can I make Bone Broth Soup ahead of time?
Yes, prepare bones and vegetables in advance to save time and enhance flavors. Roast bones ahead and store them, then simmer the broth as needed. This approach allows for easy meal prep while preserving the soup’s nutritional benefits.
How should I store and reheat Bone Broth Soup?
Store cooled broth in airtight containers in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove to retain nutrients and texture, adding fresh herbs or lemon for extra flavor, ensuring it stays restorative and delicious.