4 Homemade Bone Broth Soups Rich in Collagen

Bone broth soups are the ultimate in comfort food, offering a deeply nourishing and flavourful experience that warms you from the inside out. Rich in natural collagen, these soups are not only delicious but also known for their numerous health benefits, from supporting joint health to promoting glowing skin. This collection brings together four robust, hearty soups, each made with a different type of bone, simmered slowly to extract maximum flavour and goodness. Perfect for cold days, these recipes are a true celebration of traditional, home-style cooking.

1. Beef Bone Soup

A classic and substantial soup, this version is made with a combination of beef bones and meat, simmered for hours to create a rich, deeply savoury broth that is packed with flavour and natural gelatin.

Ingredients

  • 1 kg of beef bones (with meat or marrow bones)
  • 500 g of beef, cut into cubes
  • 2 carrots, sliced into rounds
  • 2 potatoes, diced into cubes
  • 1 celery stalk, chopped
  • ½ onion
  • 4 cloves of garlic, crushed
  • 1 corn on the cob, cut into pieces (optional)
  • 1 teaspoon of dried oregano
  • Fresh coriander or parsley
  • Salt and pepper to taste
  • Enough water to cover the ingredients

Method

  1. Thoroughly wash the beef bones and the cubed meat.
  2. Place them in a large pot and cover with water. Add the crushed garlic, the onion, a generous pinch of salt, pepper, and the oregano.
  3. Bring the pot to a gentle simmer, then reduce the heat to low. Cook slowly for 2 to 3 hours, until the broth is intensely flavourful and the meat is very tender. Skim off any foam that rises to the surface during the first hour of cooking.
  4. Add the sliced carrots, diced potatoes, chopped celery, and the corn pieces to the pot.
  5. Continue to cook until the vegetables are completely soft and tender.
  6. Just before serving, stir through a generous handful of fresh coriander or parsley.
  7. 700 g of chicken feet, thoroughly cleaned
  8. 500 g of chicken pieces (optional)
  9. 2 carrots, chopped
  10. 2 potatoes, cubed
  11. 1 celery stalk, chopped
  12. ½ onion
  13. 4 cloves of garlic, crushed
  14. 1 teaspoon of dried oregano
  15. ½ teaspoon of turmeric or paprika (optional, for colour and flavour)
  16. Fresh coriander
  17. Salt and pepper to taste
  18. Enough water to cover
  19. Wash the chicken feet very well, removing any hard or rough parts. If desired, you can trim the claws.
  20. Place the chicken feet in a large pot. Add the crushed garlic, onion, salt, pepper, and oregano. Cover with water.
  21. Bring to a boil, then reduce the heat and simmer gently for 1.5 to 2 hours. The broth will naturally thicken and become slightly gelatinous as it cooks.
  22. If using, add the chicken pieces to the pot and continue cooking.
  23. After the initial simmering, add the chopped carrots, cubed potatoes, and the celery.
  24. Continue to cook until all the vegetables and the chicken are very tender and cooked through.
  25. Finish by stirring through a generous amount of fresh coriander just before serving.
  26. 1.5 kg of oxtail pieces
  27. 2 tablespoons of cooking oil
  28. ½ onion, chopped
  29. ½ bell pepper, chopped
  30. 4 cloves of garlic, crushed
  31. 2 carrots, sliced into rounds
  32. 2 potatoes, cubed
  33. 1 corn on the cob, cut into pieces (optional)
  34. 1 tablespoon of tomato purée
  35. 1 teaspoon of dried oregano
  36. Fresh coriander
  37. Salt and pepper to taste
  38. Enough water or beef stock to cover
  39. Season the oxtail pieces generously with the crushed garlic, salt, pepper, and oregano.
  40. Heat the oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Brown the oxtail pieces in batches, ensuring they are deeply seared on all sides. This step is crucial for developing the rich flavour of the soup.
  41. Remove the meat and set it aside. In the same pot, sauté the chopped onion and bell pepper until they have softened. Stir in the tomato purée and cook for a minute more.
  42. Return the browned oxtail to the pot and cover it completely with water or beef stock.
  43. Bring to a simmer, then reduce the heat to low. Cover the pot and cook gently for 2.5 to 3 hours, until the meat is falling off the bone and extremely tender.
  44. Add the sliced carrots, cubed potatoes, and the corn pieces to the pot.
  45. Continue to cook until the vegetables are tender and the broth has thickened slightly.
  46. Finish with a handful of fresh coriander before serving.
  47. 1 kg of pork bones with some meat attached
  48. 700 g of cassava (yuca), peeled and cut into chunks
  49. 1 green plantain, peeled and sliced (optional)
  50. 2 carrots, chopped
  51. ½ onion
  52. 4 cloves of garlic, crushed
  53. ½ bell pepper, chopped
  54. 1 teaspoon of dried oregano
  55. 1 tablespoon of lemon juice
  56. Fresh coriander
  57. Salt and pepper to taste
  58. Enough water to cover
  59. Wash the pork bones well and rub them with the lemon juice. Rinse again.
  60. Place the bones in a large pot. Add the onion, crushed garlic, chopped bell pepper, salt, pepper, and oregano. Cover everything with water.
  61. Bring the pot to a simmer, then reduce the heat to low. Cook gently for 1.5 to 2 hours, until the meat on the bones is tender.
  62. Add the cassava chunks, the chopped carrots, and the green plantain (if using) to the pot.
  63. Continue to cook until the cassava is very soft and starting to break down, creating a naturally creamy texture. The carrots should also be tender.
  64. Taste and adjust the seasoning with salt before serving. Finish with a generous scattering of fresh coriander.

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