Bean Soup

Directions

1. In a large saucepan or Dutch oven, combine potatoes, carrots, onion, stock, and salt. Bring to a boil. Reduce heat to medium, partially cover and simmer for 20 minutes, or until potatoes are tender when pierced with fork. Add beans and stir to blend
2. Transfer mixture to food processor or blender and puree in batches until smooth. Return to saucepan. Add cabbage and olive oil to soup and cook over medium heat for 15 minutes, or until cabbage is tender. Stir often. Taste and adjust seasoning with salt if necessary. Ladle soup into bowls, garnish with chopped parsley

Credit: Uma Casa Portuguesa

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/