Beef Marrow Soup Bones. Save 15% on 600g!

• Place thawed bones in a baking dish.
• Cook in a 350 F oven until well browned, about 45 minutes. Baking the bones first adds tremendous flavour to the broth.
• Remove browned bones from baking pan and place in a pot suitable for making soup. We usually brown at least 6 bones for a 4 liter soup pot.
• Cover the bones with two inches of water and add:
  • the leafy parts of several celery stalks
  • 1 medium onion cut into 4 pieces
  • 4 peeled garlic cloves
  • a few whole black peppercorns
  • 1 bay leaf
• Bring to a boil then turn the heat down and cover so the pot is at a low simmer.
• After an hour, skim the little bit of foam that comes to the top of the stock pot.
• Continue to simmer for several hours until the broth has a deep rich colour.
• Pour through a fine sieve to remove solids.
• Freeze in smaller containers for future use or make soup right away.

TK Ranch Hearty Beef Soup:

• Thaw one pound of TK Ranch Lean Ground Beef in cool water.
• In a large pot, add:
  • about 2 liters of beef broth
  • 2 diced carrots
  • 2 stalks of diced celery
  • 1 medium chopped onion
  • 2 cloves of minced garlic to the beef broth
• Simmer until the vegetables are soft.
• Add thawed ground beef in small pieces to the broth and simmer until cooked.
• Add:
  • 1 jar of organic tomato sauce
  • 1 package of gluten free pasta (Tinkyada is our favourite)
  • 1 cup of organic green peas.
• Season with 1/2 tsp sweet basil and salt and black pepper to taste.
• Simmer until pasta is done and serve.