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1 pound (440 g) beef soup bones
2 tablespoons (30 mL) olive oil
1 cup (130 g) carrots, peeled and chopped fine
2-3 celery stalks, ends trimmed and chopped fine
1 medium-to-large onion, peeled and chopped fine
1 garlic clove, peeled and chopped fine
1 bay leaf
1-2 teaspoons fresh parsley, chopped fine
½ teaspoon dried thyme
4-5 whole peppercorns
5 cups (1.2 L) cold water
This is a strength-
ening broth that can
be frozen, or added
to other soups, or
sipped as is.


1. Preheat an oven to 425°F (220°C or gas mark 7)
2. Place the beef bones on a greased (with 1 tablespoon olive oil) 9-by-13-inch baking dish and allow them to bake for 30 minutes
3. Add the carrots, celery, and onions Once the bones are removed from the oven, on the stovetop, heat a large soup pot or Dutch oven with the remaining olive oil
4. Throw in the garlic, bay leaf, parsley, thyme, and peppercorns and allow them to fry for a few minutes
5. Transfer the bones and vegetables from the baking dish into the Dutch oven or soup pot, and add in the water
6. Bring to a boil, and then allow the broth to simmer for approximately 1½-2 hours on stovetop
7. The flavor from the bones should have seeped into the water
8. Pass the soup through strainer or fine cheese- cloth in order to get a clear beef broth
9. to the dish and continue to bake for another 30 minutes


5 cups (1.2 L) broth

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0