Ingredients
Scale
- 2 pounds marrow bones
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Roast the marrow bones in the oven for about 30 minutes.
- In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until soft.
- Add the roasted marrow bones and garlic, and stir to combine.
- Pour in the beef broth, and bring to a boil.
- Reduce heat and let it simmer for at least 1 hour.
- Season with salt and pepper to taste.
- Before serving, garnish with fresh parsley.
Notes
- You can serve this soup with crusty bread for a complete meal.
- For added flavor, consider adding herbs such as thyme or bay leaves during cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soups
- Method: Slow-cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg