Grandma Violet’s Bone Broth

Bone Broth

2 lbs. Grass Fed Beef Bones

1 lb. dried lentals

1 lb. dried split peas

1 lb. fresh carrots

1 bunch of fresh celery

1 onion

6 fresh tomatoes

1 head cabbage

salt and pepper to taste

Boil soup bones on low for about 6 hours.  Remove bones and meat reserving meat for soup.  Cool broth skim off tallow.

Wash lentels and split peas put in pot with broth and water to cover them cook according to directions on package.  Ad carrots (cut up), celery (cut up), onion and tomatoes, salt and pepper.  Add grass fed beef bones and cook until vegetables are tender.  Add cabbage and continue cooking until cabbage is done.

Add water according to how thick you like your soup.

Courtesy of

Grandma Violet Luedeman Dierks