17 Delicious Beef Soup Bone Recipes Hearty

Beef soup bones are the unsung heroes of the kitchen, offering a rich foundation for countless hearty and comforting dishes. Whether you’re craving a classic beef stew, a spicy pho, or a simple yet satisfying broth, these 17 recipes will transform those humble bones into culinary gold. Perfect for chilly evenings or any time you need a warm hug in a bowl, let’s dive into these delicious possibilities together!

Classic Beef Bone Broth

Kickstart your culinary journey with this hearty Classic Beef Bone Broth, a staple for any home cook looking to add depth to their dishes.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones preferred)
• 2 tbsp apple cider vinegar (helps extract nutrients from bones)
• 1 large onion, quartered (no need to peel)
• 2 carrots, chopped (adds sweetness)
• 2 celery stalks, chopped (for freshness)
• 4 cloves garlic, smashed (adjust to taste)
• 1 tbsp black peppercorns (whole, for subtle heat)
• 2 bay leaves (dried or fresh)
• 1 gallon cold water (filtered for best results)

Instructions

1. Preheat oven to 400°F. Arrange beef bones on a baking sheet. Roast for 30 minutes until deeply browned.
2. Transfer bones to a large stockpot. Add apple cider vinegar and cold water. Let sit for 20 minutes to allow vinegar to work.
3. Add onion, carrots, celery, garlic, peppercorns, and bay leaves to the pot. Bring to a boil over high heat.
4. Reduce heat to low. Simmer uncovered for 12-24 hours, skimming foam and fat occasionally.
5. Strain broth through a fine-mesh sieve into a large bowl. Discard solids.
6. Cool broth to room temperature. Refrigerate overnight to solidify fat for easy removal.

After simmering, the broth develops a rich, gelatinous texture and deep umami flavor. Serve it hot with a sprinkle of fresh herbs or use as a base for soups and stews.

Spicy Beef Bone Soup

Unleash a bowl of warmth with this Spicy Beef Bone Soup, perfect for chilly evenings or when you need a hearty pick-me-up.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean red pepper paste, adjust to taste)
• 6 cups water
• 1 tbsp soy sauce
• 1 tsp salt (adjust to taste)
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet and roast for 30 minutes until browned.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 5 minutes until soft.
3. Stir in gochujang and cook for 1 minute to release flavors.
4. Add roasted bones and water to the pot. Bring to a boil, then reduce heat to low. Simmer for 2 hours, skimming off foam.
5. Remove bones. Stir in soy sauce and salt. Simmer for another 10 minutes.
6. Garnish with green onions before serving.

Ladle this soup into bowls for a deep, spicy flavor with a rich, velvety texture from the marrow. Serve with steamed rice or enjoy as is for a comforting meal.

Herbed Beef Bone Stew

Tender beef bones simmered with fresh herbs create a deeply flavorful stew perfect for chilly evenings. This herbed beef bone stew is a hearty dish that combines simplicity with rich taste.

Ingredients

– 2 lbs beef bones (marrow bones preferred for richness)
– 1 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 2 carrots, chopped (about 1 cup)
– 2 celery stalks, chopped (about 1 cup)
– 4 garlic cloves, minced
– 4 cups beef broth (low sodium preferred)
– 1 tbsp tomato paste
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 2 sprigs fresh thyme (or 1 tsp dried)
– 1 bay leaf
– 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet and roast for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in tomato paste and cook for another minute to deepen the flavor.
5. Add roasted beef bones, beef broth, salt, pepper, thyme, and bay leaf to the pot.
6. Bring to a boil, then reduce heat to low. Simmer covered for 2 hours, skimming any foam that rises to the top.
7. Remove bones and bay leaf. Discard bay leaf; optional: pick meat from bones and return to stew.
8. Stir in chopped parsley before serving.

Deliciously rich and aromatic, this stew boasts tender vegetables and a robust broth. Serve with crusty bread to soak up every last drop or over mashed potatoes for a comforting meal.

Beef Bone and Vegetable Soup

Vibrant and hearty, this beef bone and vegetable soup is a comforting bowl that’s both nutritious and satisfying. Perfect for chilly evenings or when you need a wholesome meal.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 4 garlic cloves, minced (adjust to taste)
• 8 cups water (or beef stock for deeper flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 bay leaves (remove before serving)
• 1 tsp thyme (dried or fresh)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Transfer roasted bones to the pot. Pour in water or beef stock. Add salt, pepper, bay leaves, and thyme.
5. Bring to a boil. Reduce heat to low. Simmer covered for 2 hours, skimming foam off the top occasionally.
6. Remove bones and bay leaves. Discard.
7. Adjust seasoning if needed. Serve hot.

Tender beef and vegetables meld together in a rich, aromatic broth. Garnish with fresh herbs or a squeeze of lemon for brightness.

Slow Cooker Beef Bone Soup

Zesty and comforting, this slow cooker beef bone soup is a hearty meal that practically cooks itself. Perfect for busy days when you want something delicious without the fuss.

Ingredients

• 2 lbs beef bones (marrow or knuckle bones work best)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups water (or enough to cover bones)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 bay leaves
• 1 tsp thyme (dried or fresh)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Brown beef bones on all sides, about 3 minutes per side. Transfer to slow cooker.
2. In the same skillet, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to slow cooker.
3. Add water, salt, pepper, bay leaves, and thyme to the slow cooker. Ensure bones are fully submerged.
4. Cover and cook on low for 8-10 hours or high for 4-5 hours. Skim off any fat that rises to the top during cooking.
5. Remove bones and bay leaves. Shred any meat from bones and return to soup. Discard bones.
6. Adjust seasoning with salt and pepper if needed. Serve hot.

Comforting and rich, this soup boasts a deep, savory flavor with tender chunks of beef. Try serving it with crusty bread or over cooked rice for a fuller meal.

Beef Bone Pho

Oftentimes, the best meals come from simplicity and patience. Beef Bone Pho is no exception, offering deep flavors from slow-simmered bones and spices.

Ingredients

• 2 lbs beef marrow bones (ask your butcher for cuts with plenty of marrow)
• 1 large onion, halved (charred for depth of flavor)
• 3-inch piece of ginger, sliced (charred alongside the onion)
• 5 star anise pods (toast lightly for more aroma)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 1 tbsp coriander seeds (toast with star anise)
• 1 tbsp fennel seeds (optional, for a slight licorice note)
• 8 cups water (or enough to cover bones by 2 inches)
• 1 tbsp salt (adjust after tasting)
• 1 tbsp sugar (balances the saltiness)
• 1 lb rice noodles (soak in warm water for 15 mins before serving)
• 1/2 lb beef sirloin, thinly sliced (freeze for 15 mins for easier slicing)
• Fresh herbs: basil, cilantro, mint (rinse and pat dry)
• Lime wedges, bean sprouts, sliced chili (serve on the side)

Instructions

1. Preheat oven to 425°F. Place bones on a baking sheet. Roast for 30 mins until browned.
2. Char onion and ginger directly over a gas flame or under the broiler for 5 mins per side.
3. Toast star anise, cinnamon, coriander, and fennel in a dry pan over medium heat for 2 mins until fragrant.
4. Transfer bones, onion, ginger, and spices to a large pot. Add water. Bring to a boil.
5. Reduce heat to low. Simmer for 6 hours, skimming foam occasionally.
6. Strain broth through a fine mesh. Season with salt and sugar.
7. Prepare noodles as per package instructions. Divide among bowls.
8. Top noodles with raw beef slices. Ladle hot broth over to cook the beef.
9. Garnish with herbs, lime, bean sprouts, and chili. Serve immediately.

Expect a rich, aromatic broth with tender noodles and melt-in-your-mouth beef. For a twist, add a splash of fish sauce or hoisin to your bowl.

Beef Bone and Barley Soup

Great for chilly evenings, this Beef Bone and Barley Soup combines rich flavors with hearty ingredients for a satisfying meal.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 cup pearl barley (rinsed)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups water (more if needed)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 bay leaves

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic. Cook for 1 minute until fragrant.
4. Transfer roasted bones to the pot. Add water, barley, salt, pepper, and bay leaves.
5. Bring to a boil. Reduce heat to low. Simmer for 1.5 hours, skimming foam occasionally.
6. Remove bones and bay leaves. Discard.
7. Check barley for tenderness. Cook longer if needed.
8. Adjust seasoning. Serve hot.

Zesty and robust, this soup’s depth comes from the roasted bones. Serve with crusty bread for dipping.

Beef Bone Miso Soup

Miso soup gets a hearty upgrade with beef bones, offering depth and richness. This version is straightforward, delivering umami in every spoonful.

Ingredients

– 2 lbs beef marrow bones (ask your butcher for cross-cut)
– 8 cups water (for a richer broth, use half water and half unsalted beef stock)
– 1/4 cup white miso paste (adjust for saltiness)
– 2 tbsp soy sauce (low-sodium preferred)
– 1 tsp sesame oil (toasted for more flavor)
– 2 green onions, thinly sliced (reserve some for garnish)
– 1/2 cup shiitake mushrooms, sliced (optional for earthiness)

Instructions

1. Preheat oven to 450°F. Arrange beef bones on a baking sheet. Roast for 20 minutes until browned.
2. Transfer bones to a large pot. Add water (and beef stock if using). Bring to a boil, then simmer for 1.5 hours, skimming foam.
3. Strain broth into a clean pot. Discard solids. Tip: For clearer broth, strain through a cheesecloth.
4. Whisk miso paste with 1/2 cup hot broth until smooth. Stir back into the pot.
5. Add soy sauce and sesame oil. Simmer for 5 minutes. Do not boil to preserve miso’s probiotics.
6. Stir in green onions and mushrooms. Cook for 2 minutes until mushrooms are tender.
7. Serve hot. Garnish with reserved green onions. Tip: For extra richness, add a soft-boiled egg.
Velvety broth meets the robust flavor of beef, creating a comforting bowl. Perfect with a side of steamed rice or as a starter to a larger meal.

Beef Bone and Lentil Soup

Warm up your kitchen with this hearty Beef Bone and Lentil Soup, a perfect blend of rich flavors and comforting textures.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 cup dried lentils (rinsed, any color)
• 1 large onion (diced)
• 2 carrots (chopped, about 1 cup)
• 2 celery stalks (chopped, about 1 cup)
• 4 garlic cloves (minced)
• 1 tbsp olive oil (or any neutral oil)
• 6 cups water (more as needed)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 bay leaf (optional for aroma)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Transfer roasted bones to the pot. Add water, lentils, salt, pepper, and bay leaf. Bring to a boil.
5. Reduce heat to low. Simmer covered for 45 minutes, stirring occasionally.
6. Remove bones and bay leaf. Skim off excess fat if desired.
7. Use a fork to shred any meat from the bones. Return meat to the pot. Simmer for 10 more minutes.
8. Check seasoning. Add more salt or pepper if needed.

Comfort in a bowl, this soup boasts a velvety texture with chunks of tender beef. Serve with crusty bread or a sprinkle of fresh herbs for an extra touch.

Beef Bone Goulash

Zesty and hearty, this beef bone goulash is a comforting dish perfect for chilly evenings. Its rich flavors deepen with slow cooking, making it a crowd-pleaser.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 2 tbsp paprika (sweet or smoked, based on preference)
• 1 tsp caraway seeds (optional for extra flavor)
• 4 cups beef broth (low sodium recommended)
• 2 large potatoes, cubed (Yukon Gold holds shape well)
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 350°F. Roast beef bones on a baking sheet for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent, about 5 minutes.
3. Stir in paprika and caraway seeds, cook for 1 minute to release flavors.
4. Add roasted beef bones, beef broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low.
5. Simmer covered for 2 hours, skimming off any foam that rises to the top.
6. Add potatoes, continue simmering for another 30 minutes until potatoes are tender.
7. Season with salt and pepper. Remove bones before serving.

Notably, the goulash has a velvety texture with a smoky undertone from the paprika. Serve it over egg noodles or with a side of crusty bread to soak up the broth.

Beef Bone and Tomato Soup

Every chilly evening calls for a hearty bowl of Beef Bone and Tomato Soup. This recipe delivers deep flavors with minimal fuss.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 4 cups beef broth (low-sodium recommended)
• 2 cups water
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic. Cook for 5 minutes until soft.
3. Add roasted bones, beef broth, water, diced tomatoes, salt, pepper, bay leaves, and thyme to the pot. Tip: Scrape any browned bits from the baking sheet into the pot for extra flavor.
4. Bring to a boil. Reduce heat to low. Simmer covered for 2 hours. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Remove bones and bay leaves. Discard. Tip: For a smoother texture, blend half the soup before serving.
6. Season with additional salt and pepper if needed. Serve hot.

Great for dunking crusty bread, this soup boasts a robust tomato base with tender beef flavors. Try topping with fresh herbs for a bright contrast.

Beef Bone and Rice Soup

Make this comforting Beef Bone and Rice Soup for a hearty meal that’s both nourishing and flavorful.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 8 cups water (for a richer flavor, use beef broth)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 bay leaves (remove before serving)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned. Tip: Roasting bones deepens the soup’s flavor.
2. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic, salt, and pepper. Cook for 1 minute until fragrant. Tip: Don’t let garlic burn to avoid bitterness.
4. Transfer roasted bones to the pot. Add water and bay leaves. Bring to a boil.
5. Reduce heat to low. Simmer covered for 2 hours. Skim off any foam that rises to the top. Tip: Skimming ensures a clearer broth.
6. Remove bones and bay leaves. Add rice. Simmer for 20 minutes until rice is tender.
7. Season with additional salt and pepper if needed. Serve hot.

You’ll love the soup’s rich broth and tender rice. For extra flair, garnish with fresh herbs or a squeeze of lemon.

Beef Bone and Noodle Soup

Zesty and comforting, this Beef Bone and Noodle Soup is a hearty dish perfect for any season. Its rich broth and tender noodles make it a satisfying meal.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richer flavor)
• 8 cups water (or enough to cover bones)
• 1 tbsp salt (adjust to taste)
• 2 cloves garlic, minced (fresh for best flavor)
• 1 onion, diced (yellow for sweetness)
• 2 carrots, sliced (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 8 oz egg noodles (wide for more texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned. Tip: Roasting bones deepens the soup’s flavor.
2. In a large pot, heat olive oil over medium heat. Add garlic and onion. Sauté for 3 minutes until fragrant.
3. Add carrots and celery. Cook for 5 minutes until slightly softened.
4. Transfer roasted bones to the pot. Cover with water. Bring to a boil.
5. Reduce heat to low. Simmer for 2 hours, skimming off any foam. Tip: Skimming ensures a clear broth.
6. Remove bones. Strain broth if desired for clarity. Return broth to pot.
7. Add noodles. Cook for 8-10 minutes until al dente. Tip: Avoid overcooking noodles to keep them firm.
8. Season with salt and pepper. Serve hot.

Warm and inviting, this soup boasts a velvety broth with a robust beef flavor. Serve with crusty bread for dipping or a sprinkle of fresh herbs for a bright contrast.

Beef Bone and Potato Soup

Just when you need something hearty and comforting, this Beef Bone and Potato Soup hits the spot. It’s straightforward, flavorful, and perfect for any season.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 4 cups potatoes, cubed (Yukon Gold for creaminess)
• 6 cups water (or beef stock for deeper flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 bay leaves

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned.
2. In a large pot, heat olive oil over medium heat. Add onion and carrots. Sauté for 5 minutes until softened.
3. Add garlic. Cook for 1 minute until fragrant. Tip: Don’t let garlic burn.
4. Transfer roasted bones to the pot. Add water, potatoes, salt, pepper, and bay leaves.
5. Bring to a boil. Reduce heat to low. Simmer for 45 minutes. Tip: Skim off any foam for clearer soup.
6. Remove bones and bay leaves. Adjust seasoning if needed. Tip: For thicker soup, mash some potatoes against the pot.

Kindly savor the rich, velvety texture with tender potatoes in every spoonful. Serve with crusty bread or a sprinkle of fresh herbs for an extra touch.

Beef Bone and Corn Soup

Savory and comforting, this Beef Bone and Corn Soup is a hearty dish perfect for any season. Simple ingredients come together for a rich flavor.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 6 cups water (more if needed)
• Salt (adjust to taste)
• Black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add beef bones to the pot. Brown on all sides, about 10 minutes total.
4. Pour in water, ensuring bones are fully submerged. Bring to a boil.
5. Reduce heat to low. Simmer for 2 hours, skimming off any foam that rises to the top.
6. Add corn kernels to the pot. Continue simmering for another 30 minutes.
7. Season with salt and black pepper. Stir well to combine.
8. Remove bones from the soup. Serve hot.

Chewy beef and sweet corn create a delightful contrast in this soup. Serve with crusty bread for dipping or over steamed rice for a fuller meal.

Beef Bone and Mushroom Soup

Kickstart your cooking with this hearty Beef Bone and Mushroom Soup, perfect for chilly evenings or when you need a comforting meal.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button work well)
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups water (more if needed)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 bay leaves
• 1 tbsp apple cider vinegar (helps extract minerals from bones)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic and mushrooms. Cook for another 3 minutes until mushrooms release their moisture.
4. Transfer roasted bones to the pot. Add water, salt, pepper, bay leaves, and apple cider vinegar.
5. Bring to a boil, then reduce heat to low. Simmer covered for 3 hours, skimming any foam that rises to the top.
6. Remove bones and bay leaves. Strain soup if a clearer broth is desired, or leave as is for a heartier texture.
7. Adjust seasoning with more salt and pepper if needed. Serve hot.

Velvety and rich, this soup’s depth comes from the slow-cooked bones and earthy mushrooms. Try serving with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Beef Bone and Spinach Soup

Perfect for chilly evenings, this Beef Bone and Spinach Soup combines rich flavors with nutritious greens for a hearty meal.

Ingredients

• 2 lbs beef bones (marrow bones preferred for richness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 carrots, sliced (about 1 cup)
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups water
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 4 cups fresh spinach (stems removed)
• 1 tbsp lemon juice (brightens the soup)

Instructions

1. Preheat oven to 400°F. Place beef bones on a baking sheet. Roast for 30 minutes until browned.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic. Cook for 1 minute until fragrant.
4. Transfer roasted bones to the pot. Add water, salt, and pepper. Bring to a boil.
5. Reduce heat to low. Simmer for 2 hours, skimming foam off the top occasionally.
6. Remove bones. Stir in spinach and lemon juice. Cook for 2 minutes until spinach wilts.
7. Tip: For a clearer broth, strain through a fine mesh sieve before adding spinach.
8. Tip: Enhance flavor by adding a bay leaf during simmering.
9. Tip: Serve with crusty bread for dipping.

Kick back with a bowl of this soup, where the tender spinach meets the deep, savory broth. Perfect with a sprinkle of red pepper flakes for heat.

Conclusion

Ultimate comfort awaits in these 17 hearty beef soup bone recipes, perfect for warming up any home cook’s kitchen in North America. Each dish promises to deliver not just warmth but a depth of flavor that’s hard to resist. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow soup lovers to discover!