I’ve been super lucky throughout my pregnancy. I’ve been very healthy through most of it. I’ve only had cravings for healthy food, mostly broccoli. I’ve been working on stocking up some pre made food for after I have my baby. I wanted to make something that would be great from before baby and recovery after baby. This soup is made with marrow bone broth and ox tail, along with a whole host of amazing vegetables. The extra iron and vitamins in the soup will really be beneficial for any woman but especially the post labor woman in your life. After I made it I realized that I just and to have tomatoes! So I went back and added a few can of diced tomatoes, and some tomato paste. It really kicked up the heartiness of the soup. However, I don’t have any pictures of beefy soup 2.0 so just imagine how great it looks!
Bone Marrow Broth – go here for that recipe
7 ox tail pieces (give or take your own preferences)
1 medium onion diced
2 red bell peppers diced (about 2-2.5 cups for the next four ingredients)
1 small butternut squash diced
4-5 stalks of diced celery
4-5 carrots diced
a head of garlic chopped (yes a head, it’s recovery soup! garlic is good for that)
1.5 heads of kale ripped up.
1 tbsp black pepper
1 tsp hot peppers or cayenne (remember, recovery)
1 tsp parsley
1/2 tsp thyme
1/2 tsp smoky paprika
1/4 tsp majoram
1/4 tsp savory
(2-3 cans of diced tomatoes and 2 cans of tomato paste)
Frist brown your meat in a very large stock pot. Everything will be going into this pot eventually so make sure it’s big. I like to brown the meat because it adds a lovely depth to the flavor. These ox tails had a thick side of fat, so I started with that side first to render some fat to cook them in. See? I’m smart. Brown all sides, and set aside.
This is where the magic starts. The bottom of the pan will have all sorts of meat and fat stuck to it. By cooking the onions, the moisture will help loosen up that deliciousness, giving that depth I was talking about. Cook onions until they are starting to become translucent. Note they are not actually browning, that’s the good stuff stuck in the pan adhering now to the onions. Lucky onions.
When your onions are soft, add the squash and the red peppers. Keep temperature at medium high and occasionally stir vegetables. Cook for about 4 minutes.
Add in carrots and celery. Continue cooking for another 5 minutes.
Add seasonings, meat, and broth. Look at all that dark rich goodness! Bring soup to a slow boil for about 15 minutes. Add in kale for last two minutes. You can also skip the boiling and cook on low for about an hour. When all the vegetables are soft and your meat is cooked through your soup is done. Now I said above that I decided this soup would be even better with tomatoes. I wish I thought of that first! Add about 2-3 cans of diced tomatoes and two cans of tomato paste when you add in your broth. It gives it a great rich color and really ups the flavor. But this soup was delicious just as it was, but even better with the tomatoes. I left the meat on the bones. It’s a preference thing. If you’d rather not have bones in your soup you can remove the meat after you boil it.
This makes a ton of soup. I planned on that because I wanted to freeze a bunch for post baby meals. This is a great fall/winter soup that’s super hearty and would make a great gift for a friend in need of a bit of an immune boost.