Recipe: Osso Bueno Soup (That Bone Broth Soup Everyone Is Talking About)

By January 23, 2015Recipes

Always begin your Osso Bueno Soup broth with the biggest pot you have.  I like the 11ltr ones from Superstore as they hold a lot of bones.  You will also want to purchase bones from a butcher that are local, free run and humanely treated – you will want knuckles (joints like ankle and knee parts, chicken wings and feet… yes, that is what I said) and large marrow (beef) bones like femurs and humorous.  You can mix and match you different types of bones, lamb, beef, duck, chicken, turkey and pork.   You will also want to source local and/or organic produce.  I understand that going organic is not always feasible for everyone, so if you use non-organic produce, don’t beat yourself up about it.  I do, however, ask that you stick with local, free run and humanely treated animal bones.  They are not that expense and you can get them at most farmer’s market.  A $10 bag should do you for two or three pots.  There is no exacts in this recipe!  You can’t really go wrong.


Enough bones to fill half the pot (approximately)

One onion – just clean off the crispy stuff that wants to come off, trim tips and cut in quarters.

5 or six large carrots – I don’t even peel, I just wash and cut so it fits in the pot.  (if they are not organic or local I would peel)

5 or six stalks of celery rinsed and chopped to fit in pot

1 tbls apple cider vinegar (this helps to leach out all the goodness/minerals from the bones into your soup)

Add everything to the large pot and fill till the water is about ¾ full or so (remember you will lose some moisture).  You do not want to overcrowd your bones and stock but you will learn what works best for your stove as some will be hotter than others.  Add about two teaspoons of good sea salt (like pink Himalayan).

Bring all contents to a boil, turn down to the lowest setting and skim off the junk that forms at the top of the water.  You still want your soup to simmer (low rumble) for 24 hours, so check and make sure that this is happening.  I usually make my soup in the morning and take it off the stove the next morning.  You will be nervous about your first batch and that is ok, keep checking it.  You will soon see it is perfectly fine overnight.

The next morning once the broth has cooled enough to handle it, strain out all the bones and veggies and discard (you have gotten all the goodness out of them – it’s time to let them go).  I strain my broth into a very large bowl and cool it on the counter till all the heat has gone out of it and then put it in the refrigerator.  In a few hours, check it. All the fat should have come to the top and you should be able to pick it off in large chunks.  If you can’t, stick it back in the fridge for a few more hours.

Once the fat is gone, you can ladle your deliciousness into several freezable containers and put it in the freezer, with some left over to use immediately. Your broth should have this consistency (see video), but don’t worry if it doesn’t look exactly the same, this is just something to strive for as it is the most dense and nutrient rich.

There are so many great things about bone broth, you just have to google “benefits of bone broth” to see a lot of great articles.  It is recommended as the number 1 item to consume if you have leaky gut!

Drink bone broth by itself, as a delicious and nutritious addition to your meals, or use it to make a big batch of soup for you and your family.  I do both! Maybe I will have to share some of my refrigerator soup recipes with you in the future!

Until Next time……OSSO BUENO!!


Laureen Hutton has been working on recipes to heal digestion since she was diagnosed as a celiac in 2002.  Her passions are food and holistic health.  She is currently studying Traditional Chinese Medicine at CCTCM here in Calgary and owns a bone broth business “OSSO BUENO”, opening soon in the Crossroads Market!

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