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No Time? No Problem. Bone Broth makes it easy to prepare fast, simple, healthy meals.
Between work, kids, bills, exercising, and the occasional Netflix original movie, it can feel near-impossible to maintain a healthy, balanced diet. When we’re short on time, one of our go-to simple meals is vegetable soup — nourishing, easy, and delightfully cozy (especially in the winter months.) If you’re not a seasoned home chef, crafting a tasty & nutritious soup can feel intimidating, but with the right ingredients it’s as easy as chop, heat, and eat.
The secret to simple soup? Bone broth. This flavorful, nutrient-rich base does half the work for you by taking out the long hours spent simmering stock to develop flavor. If you’re purchasing bone broth, be sure to do your homework — fresh, quality ingredients should be top priority when you’re at the store. We’ve put together a handy guide of the different types of bone broth on the market to help you decide which is right for you (or here’s one to help you make your own if that’s more your speed.) Once you’ve found a broth that has already been simmered for hours to extract the maximum nutrients and flavor (like Pressery’s!), making a soup will take a fraction of the time with a fraction of the effort.
All you need to do is make a quick stop to the produce aisle for a couple veggies, and you’re well on your way to an endlessly easy, nourishing one-pot soup to last you and the family for several meals.
Typically makes 5-6 servings.
50 oz Bone Broth (we use Pressery Original Beef Bone Broth)
2 large potatoes
1 bunch celery
1 large onion
1 bunch kale
1 ½ cups cooked Wild Rice (optional)
Chop potatoes, carrots, celery, onions, and Kale to desired consistency. Bring Beef Bone Broth to a boil in a large pot. Add vegetables to broth, reduce to a simmer, and let cook until potatoes soften and are easily punctured by a fork (~20 minutes). Add wild rice and stir to combine.
Serve warm. Store leftovers in Tupperware/jars/plastic bags. Freeze portions up to 6 months.