These recipes provided by the brilliant Lillian Bridges are rich, nutrient dense soups that will make your kidneys, bones and blood happy!
The Pork Soup is for tonifying (nourishing) the kidneys, great for fatigue. The Chicken Soup starts adding essential nutrients and supports the Liver and Stomach, great for weakness and fighting colds. The Beef Soup is for enhancing energy and nourishing the blood.
Pork Bone Soup
1 pound of Pork Bones (preferably Neck Bones)
Enough Water to Just Cover the Pork Bones
EnoughWater to Cook the Pork Bone Soup
1 Tablespoon White Vinegar
1 Tablespoon Salt
Optional: 2 cups of Soybean Sprouts
Place Pork Bones in a soup pot and add water to jut cover the bones. Bring to a boil and turn off when the scum rises to the surface. Throw out all of the water and then refill the pot so that there is about 4 inches of water covering the bones. Add vinegar and salt and bring to a boil. Then reduce heat and simmer on low for 3 hours. Cool and strain broth. If desired, reheat and cook Soybean Sprouts in the soup for about 15 minutes before serving. Otherwise, reheat one cup at a time to boiling and serve in a mug. Season with additional sea salt if desired.
Chicken Bone Soup
1 pound of Chicken Drumsticks
1 large yellow onion, stem ends removed and cut into chunks (can leave peel on)
1 Celery Root, washed and cut into chunks
2 large carrots, washed, stem and end removed and cut into chunks
2 - 3 Parsnips, washed, stem and end removed and cut into chunks
2 large Celery Stalks, washed and cut into chunks
1 - 2 Turnips, washed, stem and ends removed and cut into chunks
2 - 3 teaspoons of salt
10 - 12 cups of Water
In a large soup pot, put in chicken thighs and all the root vegetables. Cover with water up to 4 to 5 inches above the chicken. Bring to a boil and then turn down heat to a simmer. Cook for 1 1/2 hours. Taste and add salt. Strain broth and serve individual portions reheated and poured into a mug. Season with additional sea salt if desired.
Beef Bone Soup
4 - 5 pound Beef leg bones,
1 large Onion, stems removed and cut into chunks (leave skin on)
2 large Carrots, washed, stem and end removed and cut into chunks
2 - 3 stalks of Celery, cut up
3 Large Tomatoes cut up
12 cups of Water
3 teaspoons Salt
1 Bay Leaf
Handful of Parsley
Put beef bones in a large soup pot and barely cover with water. Bring to a boil until the foam rises. Drain water and rinse the bones. Put back into the pot with the water, vegetables, Parsley and Bay Leaf. Bring to a boil and then reduce to a simmer. Skim additional foam as it rises. Cook for 3 hours. Cool and scrape out the marrow if possible and add back into the soup. Strain and refrigerate. When ready to serve, heat up one cup at a time and serve in a mug and season with additional sea salt if desired.
For more details, click here