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prep time
10 min
cook time
6 h 30 min
ready time
6 h 40 min
Keto Bone Broth Immune Boosting Soup
Now more than ever, it’s important all people prioritize their health for the sake of themselves and their communities. Before you start catching flu or allergy symptoms, you should boost your immunity. Make this Keto immune boosting soup recipe in a large batch, then store it in your freezer. You can enjoy a cup of beef bone broth vegetable soup once a week or once a day to keep your immunity feeling strong and ready for anything. You’ll be making the entire recipe from scratch, including a broth made with beef bones, vegetables, and fresh herbs simmering on your stove all day. After preparing the broth, you’ll have the soup made in just 15 minutes. When you’re feeling under the weather, your body needs easily digestible foods with dense nutrients. A simple blend of soft zucchini, mushrooms, and spinach add a little extra nutrition to your meal. At your discretion, you can modify the soup with extra seasonings, other low-carb vegetables, or Keto noodle substitutions.
Important Note About The Ingredients
Please note that in Step 2 you’re asked to create a fresh herb bundle to flavor the broth. These ingredients are not listed because they will not be consumed. Choose your favorite herbs or follow the recipe directions to learn how to make an herb bundle. Although the celery, carrots, and onion will be discarded, their nutrients and some calories are absorbed in the broth.
Beef Broth vs Bone Broth
Beef broth is typically made with more meat and some bones, so broth is often thinner and milder than bone broth. Bone broth is essentially soup stock, and it consists of more bones and less meat. Some bone broths can be cooked for up to 48 hours, extracting all the collagen and calcium into the broth. Bone broth is often drunk straight for these reasons, but it can also be used for this Keto immune boosting soup recipe.
Net Carbs
3.2 g
Fiber
1.6 g
Total Carbs
5.1 g
Protein
45.6 g
Fats
34.3 g
520 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef bones for soup (to be discarded)
1 lb
Celery
5 oz
Carrots, raw
5 oz
Yellow onion
2 oz
Water
4 cup
Salt
1 tsp
Zucchini
9 oz
Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
6.5 oz
Spinach
3 oz
Recipe Steps
steps 5
6 h 40 min
Step 1
Select beef bones for your bone broth by either keeping beef bones you acquire from making other recipes or ask for them at your local grocery store. Depending on where you live, some grocery stores put out beef bones for soup with the regular cuts on the shelves. Look for “soup bones” or “neck bones” on the package label. Place your beef bones in the bottom of a large soup or stockpot. Surround the bones with large-chopped pieces of celery, carrots, and onion. Pour the water over the ingredients.Step 2
Please note the ingredients for Step 2 are not listed and are optional to you. Make a bundle of fresh herbs that you would like to flavor your soup with. The herbs chosen for the recipe made here were tarragon, basil, bay leaf, and parsley. Other fresh herbs you can include in your bundle are oregano, thyme, rosemary, and sage. Tie the herbs together with a piece of cooking twine. If you don’t have that, you can remove the string from a tea bag and use it to tie the herbs together.Step 3
Add the herb bundle to your soup pot. Use a heat-safe heavy item like a plate or pot lid to hold the ingredients at the bottom of the pot, so they don’t float around while the broth is cooking. In this recipe, an expandable metal steamer was used to hold the ingredients down. Cover your soup pot and turn on the stove to high heat. Cook the soup until it reaches a boil. Then, reduce the heat so the broth is just bubbling with the lid over the pot.Step 4
It’s recommended you leave the broth bubbling over your stove for a minimum of 6 hours, but you can go up to 8 hours. During this time, adjust the heat as necessary and use a slotted spoon to occasionally skim the top of the broth to remove any impurities. After cooking, remove the herb bundle, beef bones, and all vegetables until just the broth remains. Discard these items or store them in an airtight container to use for another recipe. Season the broth with salt, and taste and adjust the seasoning as needed. Pour the broth through a strainer before storing or using it for the remainder of the recipe.Step 5
To make the immune boosting soup, pour all the strained broth into a large soup pot (you can use the same one you used to make the broth). Cover the broth with a lid and bring it to a rolling boil. Chop the zucchini, mushrooms, and spinach, and add them to the pot. Reduce the soup to a simmer, and cook until the vegetables are just tender enough to break down with a spoon. You can add any other seasonings you like to the soup to your taste. Serve the soup piping hot.
Comments
Crystina 3 years ago
This seems like a high calorie count for one cup of bone broth. Is this correct?
AngieAllison 4 months ago
My thoughts exactly
DMW 3 years ago
I suggest roasting the meaty bones first for more flavor.
Lanie1981 3 years ago
What would the net carbs, cals& fat be for just the broth?
Marylu220 3 years ago
Can you use dried herbs instead? Thanks 😊