Bone Marrow Barley Soup


3 or 4 Grass fed bone marrow bones

1 1/2 pounds of grass fed stew meat

1 to 2 containers of oragnic vegetable broth

Bag of raw barley

Organic–1 bunch of celery, 2 handfuls of green beans, 1 bag of carrots, 1 yellow squash, 1 zucchini,  1/2 cup of peas

1 onion,

1 tablespoon of pink hymalyan salt or brown sea salt salt

Slow cook grass fed beef marrow bones for 24-48 hours.

Marrow in the middle of the bone should be completley gone

Take out the bones, throw away and put stock in refrigerator. Skim thick fat off top once cold. (stock is ready- should be like gelatin)

Cook stew meat until tender, add to stock and add raw barely and cut vegetables

Celery, greenbeans, carrots, squash, zucchini, peas, onion, and salt

Cook an additional hour or so until barley is mostly tender.

Soup can be frozen and reheated at a later time.


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