Ingredients
Scale
- 2 lbs beef marrow bones
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 12 cups filtered water
- 2 tbsp apple cider vinegar
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven to 400°F (200°C). Roast marrow bones on a baking sheet for about 30 minutes until browned.
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté onions, carrots, and celery for 5-7 minutes until softened.
- Add roasted bones to the pot along with sautéed veggies. Pour in filtered water until everything is submerged.
- Stir in apple cider vinegar and add thyme and bay leaves. Bring to a gentle boil before reducing heat to simmer.
- Simmer for at least 12 hours for maximum flavor (up to 24 hours if possible).
- Strain out solids using a fine mesh strainer or cheesecloth. Cool before storing in jars.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 150
- Sugar: 0g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg