#1 Beauty Secret: Bone Broth Soup
My biggest, baddest, and best beauty secret is bone broth soup! Yes, bone broth soup. Not the kind you buy in a can or a box in the grocery store or online, but the real thing. And even though it’s trending right now, my Italian family has been making this for years and years to cure ailments, look beautiful, and maintain weight! My great grandmother made this many moons ago weekly. My grandmother cooks with me on my Tiktok and Instagram channel and she’s 94 years young. The secret to looking and feeling young is this homemade bone broth soup. YOU MUST TRY!
Me- 46 years young
Tools you need:
Dutch Oven or Sauce Pot: https://amzn.to/3hVcs3T
Tongs: https://amzn.to/3uiiI82
Strainer: https://amzn.to/3yDG6AC
Pyrex: https://amzn.to/2RFEx4c
Video
@melissajorealrecipes Fountain of youth anyone? Bone broth soup! #bonebroth #bonebrothsoup #collagen
I am NO Scientist, however I have researched the many benefits and here a few of the claims:
- Protects against aging and wrinkles: Bone broth promotes collagen production and contains collagen! Say goodbye to wrinkles and hello to youthful glowing skin AND nails.
- Why collagen? AFter 40 we produce far less collagen naturally, sipping bone broth is one way to replace collagen naturally
- Hydration: Since bone broth is made of mostly water, this is just another way to stay hydrated and keep our skin elastic and plump
- Antioxidants: the minerals contained in bone broth protect the body from free radicals and toxins which in turn leads to improved health and anti-aging effects
- Weight Loss: Decreases the feeling of hunger, low in calories, and PACKED with nutrients
- Health benefits: The health benefit claims are endless including: supporting digestion, cardiovascular health, bone health, tissue repair, immune system, mood, and much more!
Want to know my REAL (no BS) Stay Skinny Secret? WATCH!
Bone Broth Soup
Ingredients
- 2-3 lbs of Beef Sliced Marrow bones
- 4 stalks of celery roughly chopped
- 3 carrots peeled and roughly chopped
- 6-7 cloves of garlic peeled
- 2 large onions roughly chopped
- 1-2 tbsp. of tomato paste
- 1-2 tbsp of olive oil
- 1 tsp of peppercorns whole
- 1 tbsp of garlic powder
- 3 tbsp. of apple cider vinegar
- 1 tbsp of kosher salt
Instructions
- Preheat the oven to 425
- add the tomato paste and olive oil to a bowl containing the beef bones (rub the mixture into the beef bones)
- put the bones onto a baking sheet & pop into the oven at 425 for 15 minutes
- remove from the oven & flip over the bones then add the celery, onions, and carrots to the baking sheet
- put the baking sheet back into the oven for another 20 minutes at 425
- remove everything from the baking sheet using tongs and add into a large sauce pot or dutch oven
- cover the contents of the pot with water
- add the garlic cloves, peppercorns, garlic powder, apple cider vinegar, add salt to the pot
- bring to a boil (boil for 5 minutes)
- lower the heat to a VERY low simmer (cover the pot with a lid, but leave it left slightly ajar)
- simmer all day for at least 8 hours…for best results simmer 24 hours
- add water as needed to just cover the bones and veggies throughout the cooking process
- skim the foam that results on top of the soup with the back of a cold spoon
- use kitchen towels or oven mitts and strain the contents of the pot into a colander over another pot (strain or remove all of the solids from the liquid)
- once done let the pot stay on the stove for about an hour afterwards skim the fat that results on top of the soup with a slotted spoon OR place in the refrigerator covered and then skim the fat off after an hour or so
Some Pictures of the Process:
The soup after cooking all day:
Straining the Soup:
Skimming the FAT:
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