The bone broth was cooked in a slow cooker all night long to get as much nutrition as possible, using the recipe here. My bone broth recipe suggests a minimum of five hours of simmering, but if you can do it overnight, all the better. I’ve added in some wine which even further helps to leach out the nutrition from the bones.

My cold fighting soup of tomato beef with Einkorn wheat berries and bone broth is sort of a version of beef barley soup only healthier. In went the beef, the bone broth and the usual carrots, celery and onion. From there I threw in what was available especially big handfulls of kale.

The Einkorn wheat berries have a chewier texture than barley and has much more nutrition.  You can keep the soup Paleo by skipping the grains, but read up on Einkorn and you might just keep it in your diet or have this as the grain option for other members of your family not doing Paleo.

I first discovered Einkorn wheat berries and Einkorn wheat flour from Shanna and Tim at Food Loves Writing. I recently tested a few recipes for their upcoming Einkorn Cookbook. I had to special order the organic wheat berries from Jovial and discovered Einkorn’s history.

What is Einkorn?

You probably haven’t heard of Einkorn, because it’s a long forgotten ancient grain, replaced quickly with grains that yield a bigger crop. As people went from hunter/gatherers to farmers, it was the first wheat humans ever cultivated. Einkorn is a primitive wheat which has hulls that enclose the grain, maintaining complete nutrition. Additionally, Einkorn is high in thamine, a good source of protein, has a higher ORAC reading than other wheats and contains a significant amount of Lutein, a powerful antioxidant. It also tastes good.

Combining bone broth, organic vegetables and Einkorn wheat berries into a soup was my way of fending off  the viruses I was exposed to from sick kids and nursing them back to health. The wheat berries are a much meatier texture than pasta, because they are chewier, making the soup very filling and satisfying, while being more digestible for many with wheat sensitivity.

I look forward to seeing how my Einkorn flour performs in desserts and pasta. You can buy this Einkorn cookbook on Amazon.

In the meantime, you can make this cold fighting tomato beef soup with Einkorn wheatberries, a macaroni, barley or go completely Paleo and skip the grains, but do take the time to make the bone broth. Make a lot of it. Freeze it. 

I’ve roasted the bones, kept the marrow fatty center, then put in a crock pot overnight and into the next day to get the most nutrition possible. This serves as the basis for all my Paleo friendly beef soups and stews.

Staying healthy really is often just as simple as choosing the right food and cooking it the right way. I’m living proof that this is a cold fighting soup, because for five days I was pretty much coughed on and exposed to a contagious virus, yet I stayed healthy. I hate to admit just how much of this cold fighting soup I ate. It was a lot and not only did I not get sick, I felt extra good.

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Tomato Beef Soup with Einkorn Wheat Berries and Bone Broth

San Marzano Tomatoes, organic vegetables, ancient Einkorn wheat berries and bone broth make for a super health, virus fighting soup.

Course Soup

Cuisine American

Prep Time 12 hours hours

Cook Time 3 hours hours

Total Time 15 hours hours

Servings 8

Author Angela Roberts

Ingredients

• 4 quarts beef bone broth with some added wine to the stock. See note. Or use 4 quarts boxed beef broth.
• olive oil
• 1 pound beef cut into cubes
• 1 large can San Marzano Tomatoes
• 1 onion diced
• 3 carrots diced
• 3 celery sticks diced
• 2 turnips diced
• 1 cup of fresh green beans cut into 1 inch pieces
• 3 cups of kale
• 2 cups of cooked Einkorn wheat berries
• 2 bay leaves
• parsley
• thyme
• salt
• pepper

Instructions

• Make beef bone broth, starting the night before by following recipe and then cooking in slow cooker for 12-16 hours. Or used canned broth.
• Saute beef cubes in heavy dutch oven or heavy bottom pot. Remove.
• Add in diced carrots, celery, onion. Saute for a few minutes.
• Add beef back in and add in about 4 quarts of beef broth.
• Add in can of San Marzano tomatoes, just breaking up the tomatoes with your hands. Add juice also.
• Add fresh herbs.
• Simmer for one hour.
• Add in turnips and green beans. Simmer for another hour.
• A few minutes prior to serving, add in chopped kale.
• Note: Throughout the cooking, add in some salt and pepper.
• Season to taste. Remove herbs before serving.
• Garnish with freshly chopped parsley.

Notes

When making the bone broth, add in a cup of red or white wine. The alcohol will burn off, but it will also helps the bones leach out more nutrition.

You may also like Grain free Vegetable Beef Soup or Grain Free Italian Beef Stew.

Food Loves Writing has some stand out recipes with Einkorn Wheat Berries such as Einkorn Breakfast Porridge

The post Cold Fighting Soup: Tomato Beef Soup with Einkorn Wheat Berries and Bone Broth appeared first on Spinach Tiger.

Which type are you when life is having its moments? Do you run to creamy cheesecake, crunchy chips or chocolate? Or, are you like me, with barely an appetite and the only thing I want is soup, and it has to be homemade soup. This is where chicken stock (or chicken broth) comes in. It is the base for so many soups and comfort foods.

If you take out the best of the best cookbooks looking for THE recipe for chicken stock or chicken broth, you will find a lot of different opinions, but I believe that after scouring through, I have found the secret to a good broth (or stock). Just look at that golden color of delicious, organic broth.

Stock and broth are not the same thing, but sometimes these words are used interchangeably. I still can’t give you a definitive answer on this, but basically stock is concentrated and made from bones, whereas broth is lighter and made from meat. But, what about the stock/broth that is made from both meat and bones?

To add to the confusion, Thomas Keller has a broth recipe that uses backs and necks, and Marcella Hazan has a broth recipe that requires that only 2/5 of the meat/bones can be bones.

When does stock become chicken stock and chicken broth become chicken broth?

Stock has more body, getting its luscious quality from the collagen extracted from the bones, as this homemade beef stock.

Broth (which is made from meat or mostly meat) has more flavor. Even if one is using bones that have meat on them (chicken necks), a shorter cooking time can end up with more of a broth than a stock.

For example, Thomas Keller suggests a rather quick cooking time in which the necks and backs (and chicken feet) are simmered for up to two hours in total, but not to the point where the bones begin to disappear and a thick gelatin is extracted, which is what Alton Brown suggests. So, even if you decide to make a broth using bones that tend to release more of that good collagen (like neck bones) and you adhere to a shorter cook time, you may be closer to making a broth than a stock.

When stock becomes bone broth.

However if you cook those bones for 24 hours or more, you are extracting all the collagen and nutrients into the broth and we call that bone broth. 

Is your head feeling like cotton and all you are hearing from me is blah blah blah?

Well, don’t worry, whether you decide to cook your bones down for hours to get a very concentrated stock, or you are looking for a lighter, nearly fat free broth, the same rules and kitchen secrets apply. You can decide in the end what ratio of meat/bones to use and cooking time.

Thomas Keller and Ad Hoc
In all of my research and trial and error, I have learned the most from Thomas Keller’s chicken broth recipe, found in one of my favorite cookbooks, Ad Hoc at Home.

It’s from his most casual restaurant that was inspired by what the staff ate every day, meaning the kind of food you and I eat at home.

He wanted to make it the very best home cooking possible. You might know Thomas Keller as one of the most renowned chefs in the world, legendary for The French Laundry which could cost $1000 for a meal.  

However, Ad Hoc is more my style, and the cookbook is one that anyone could cook from. His recipe is the one I studied the most, adding in peppercorns as suggested by Alice Waters.

Why You Should Consider Making and Stockpiling Your Own Chicken Stock/Broth
If Spinach Tiger had a restaurant, it would be much more along the Ad Hoc style, giving people the best home style cooking possible, preparing everything fresh, seasonal and simple. Chicken broth is the basic foundation for so many of these types of dishes, and an important recipe to master.

How to Save Your Chicken Stock

Once the broth is made, freeze it in silicone muffin cups, then store in freezer bags for up to three months

Once frozen,  store in plastic ziplock bags for up to three months.

Ten Tips for Making ChickenBroth/Stock/Bone Broth

1. Chicken backs and chicken necks (and feet) rock, but get them from a reputable chicken farmer. Organic necks and backs are affordable.
2. Wash your chicken parts very thoroughly in cold water.
3. Do not add organs to the pot, as they will make your broth bitter.
4. Start your broth with COLD water, bringing the heat up SLOWLY.
5. Use salt from the beginning, but carefully, as stock concentrates, so does the salt..
6. Never abandon your broth in the first hour of simmering as you need to skim the scum repeatedly.
7. Never boil your broth (it will turn cloudy); only bring to a simmer.
8. Have equal amount of ice cubes ready to add to that first simmer to bring the fat to the surface. Do this before you add vegetables.
9. Do not add any vegetables until the first simmer and skimming, then use onion, leeks, carrots, celery, which will be discarded during the straining process.
10. Never pour your broth when straining; ladle to avoid bottom sediment.

Once broth is simmering and skimmed, add onion, leeks, carrot, bay leaf, peppercorns.

This fine mesh strainer works well for skimming even the finest particle.

Freeze in flexible muffin pan, place in freezer bags, for up to three months.

Enjoy!

I have a video for  beef bone broth here.

More Soups from Spinach Tiger

Asparagus Detox Soup

Broccoli Basil Soup

Spicy Italian Sausage Soup

The Best One Hour Roast Chicken

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Ten Tips for Making Chicken Bone Broth

Recipe for Chicken Broth adapted from Ad Hoc at Home, Thomas Keller

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 5-6 pounds of chicken necks. you can mix in chicken backs, chicken feet
• 4 quarts cold water
• 8 quarts ice cubes
• Bay leaf
• 1 1/2 cups carrots cut into 1 inch pieces
• 2 leeks cut into 1/2 inch pieces
• 1 1/2 cups onions
• 1 cup celery my addition
• 1/4 cup peppercorns my addition
• Sea salt pepper

Instructions

• Rinse chicken parts thoroughly in cold water. Place in large stock pot, with just enough cold water to cover by about an inch. Put on a low heat, bringing to a simmer very slowly. Do not allow to boil.
• Once simmering, skim repeatedly, and add ice cubes one cup at a time, which will force more fat to the surface.
• Add vegetables and continue to simmer for 40 minutes. If broth is too light for your taste, you can concentrate by cooking longer remaining at a very low temperature.
• This is where broth become stock, highly concentrated in body.
• If you want bone broth, transfer on low to a crock pot and continue to cook for the next 12 hours, up to 24 hours until the bones begin to almost disappear.
• When using chicken necks, you will see more collagen and get that jelly like substance that covers the broth.
• Once you are finished simmering, allow to sit for 10 minutes before straining.
• Strain out all bones and vegetables. Discard.
• Cool entire pot in ice bath, if storing.
• Store in refrigerator no longer than 3 days. Store in freezer up to three months.

Notes

Bone Broth: Continue cooking on a very low simmer for 24 hours until the bones nearly disappear.

The post Ten Tips for Making Chicken Broth, Stock or Bone Broth appeared first on Spinach Tiger.