Receta Bone Broth Soup with Beans & Lentils
Bone Broth Soup with Beans & Lentils
January 7, 2015 By: Kathy15 Comments
Rating 5.0 from 3 reviews Ingredients
1 pork shoulder bone ½ lb pork shoulder meat, cut into 1 inch chunks 2 carrots, peeled, cut in half 1 large onion, peeled, cut into quarters 2 celery stalks, cut in half 3 garlic cloves, smashed 1 bunch fresh parsley ½ tbsp dry rosemary 8 cups fresh water salt to taste ( if using broth for the Bone Broth Soup with Beans, omit the salt) Instructions
Stove top method: Add all ingredients to a pot, cover with water and bring to a boil skimming the surface of scum before it begins to boil. Reduce heat and simmer for 3 hours. Slow cooker: Bring a pot of water with the shoulder bone and meat to a boil. Allow to cook for 5 minutes. Drain and rinse the bone. Add the bone, meat and the rest of the ingredients to a slow cooker and cook for 8 hours. 3.2.2925
Bone Broth Soup with Beans & Lentils
Rating 5.0 from 3 reviews Ingredients
½ lb beans, preferably soaked overnight or for at least 4 hours ⅓ cup yellow lentils 2 carrots 1 onion 1 celery stalk 1 tsp dry thyme 3 garlic cloves Broth from the Bone Broth Recipe Above Meat chunks from the Bone Broth Recipe Above (discard the bone) salt and pepper to taste 2 tbsp olive oil 1 tbsp fresh parsley Instructions
In a large soup pot or the Dutch Oven heat olive oil add carrots, onion, celery and garlic. Cook for 3 minutes then stir thyme, beans, lentils and meat chunks. Pour in all of the bone broth, bring to a boil, reduce heat and simmer until the beans are tender, about 1 hour. Season with salt, pepper and fresh parsley. (It's important not to add salt while the beans cook, otherwise they will be tough and take much longer to become tender) Enjoy. 3.2.2925