Wednesday, January 23, 2013


Bo’s Bodacious Bone Broth Soup

This soup starts with a rich bone broth. For the sake of brevity and space, please go to the following website http://bodyecology.com/articles/bone-broth#.UQB-uuhjFZ1 to learn how to make this delicious bone broth and discover more about the nutritional aspects of it as well.

6 cups bone broth
4 oz home made tomato paste (1 can of store bought)
6 cloves of fresh garlic
3 medium sized red onions
1-2 cups of fresh peas (depends on how much you like peas)
1-2 plantains
1-2 avocados
6 green onions
1 bunch of cilantro
1 tablespoon of butter (optional 1 tablespoon of coconut oil)
4 tablespoons of PVOO (pure virgin olive oil)

Optional ingredients:
Brown Rice
White or Black beans

In a medium sized saucepan heat PVOO and cook crushed garlic cloves and onions on medium high heat until translucent.
Lower heat and add tomato paste and salt to taste.
Stir ingredients until well mixed.
Add ½ cup of beef broth and stir well.
Let simmer for 5-10 minutes on low
Set aside and prepare other ingredients. You now have starter for remaining soup.

Fresh Peas:
In ½ cup of broth, bring peas to boiling for 2-3 minutes.

Turn heat off and let sit until peas reach are cooked, but still firm. (I like my peas very firm so there is no set time for this stage. Check until they have reached the consistency you like. Once at this stage, set peas in a bowl and place in freezer to stop cooking process)

Plantain (Platano):
Cut ends off and peel platano.
Cut platano in one inch thick slices on the diagonal.
In a frying pan melt butter and/or coconut oil on medium heat.
Place platano in pan, cover and cook for roughly 5 minutes before turning. Platano should just be turning brown. If you desire them darker cook slightly longer.

If using brown rice:
Soak rice over night in water. This makes the rice easier to digest. Empty water and use bone broth to cook. Always use 2 cups of liquid to every cup of rice.
Bring rice and liquid to boil being sure to stir occasionally. Let rice cook for 1 minute at boil then reduce heat to medium low and cook for 30 minutes. Check rice for tenderness and if necessary add additional liquid. Depending on altitude (I am cooking at 8,300 feet) rice could take up to 1 hour to cook.

If using beans:Soak beans over night in water. This makes the beans easier to digest. Empty water and use bone broth to cook. Cover beans completely.  Cook on medium for at least 1-2 hours checking for tenderness and liquid level every 15-20 minutes.

When ready to serve, add 6 cups of broth to soup starter and heat to desired level. If all other ingredients are room temperature, I bring soup to vigorous boil to help maintain heat level when serving soup.

Into serving bowls place equal amounts of peas, rice and/or beans and ladle hot soup over top. Place 3-4 platanos in each bowl. Squeeze juice of ½ of small lime (about a half tsp). Top with avocados, chopped green onion and cilantro and serve.

For those of us who enjoy a little heat you could add a splash of Tabasco Sauce.

If you make this healthy delicious soup, leave us your comments and let us know
how it turned out or if you added your own twist to it.  ENJOY!!!!


  1. Our pleasure, Sherry.
    Let us know how it turns out for you.
    Linda and Bo

  2. Sounds like a great complement for quinoa. Thanks for sharing.

    Dave and Margaret

  3. Hello Dave and Margaret,
    What a great idea! We love quinoa.
    Hope you enjoy the recipe!
    To your health,
    Bo and Linda


Leave us your comments and I will respond with any questions you may have. Enjoy our Blog! Linda (y Bo)