Congratulations on ordering your supply of Dr. Amy’s Beef Bone Broth! I’m confident you’ll love the taste of this delicious, protein-rich, metabolism-igniting broth on its own. However... I also want you to get creative and have fun while getting healthy. So here are 10 scrumptious recipes to try with your Beef Bone Broth. I hope you have as much fun with them as I have! :)

- Amy Lee, MD

I had a lot of fun coming up with these recipes. I hope you enjoy them as much as I have!

Now... let’s get cooking! (Next Page)

THE RECIPES

Zoodle “Ramen”

Instructions:

1. To make, heat 1½ cups of bone broth along with soy sauce and miso paste, whisking until miso paste is fully dissolved.

2. Add sesame oil, garlic, ginger and zoodles and cook an additional 3 minutes.

3. Transfer to a bowl and top with a peeled, soft-boiled egg and diced scallion.

4. Savor your protein-packed ramen!

**NOTE: For all recipes, 1 cup of “bone broth” = 1 cup hot water + 1 scoop of Dr. Amy’s Beef Bone Broth. 1½ cups has 1½ scoops, etc.**

1½ cups bone broth1 tablespoon soy sauce1 teaspoon miso paste½ teaspoon sesame oil1 teaspoon grated ginger

Ingredients (serves 1):

1 clove crushed garlic1 zucchini, spiralized or cut into thin noodles, or “zoodles”1 soft-boiled egg1 scallion, finely chopped

Bone Broth Minestrone

Instructions:

1. Place all ingredients except the parmesan cheese in a saucepan and cook over medium heat until green beans are tender.

2. Transfer to bowl and top with parmesan

3. Buon appetito! ;)

1 cup bone broth

1 cup low-sodium canned crushed tomatoes

1 teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon red pepper flakes

¼ teaspoon black pepper

Ingredients (serves 1):

¼ teaspoon sea salt

½ cup cooked kidney beans (low-sodium canned is fine)

1 clove cooked garlic

¼ cup chopped green beans

1 teaspoon finely grated parmesan cheese

Healthy French Onion

Instructions:

1. Heat olive oil over medium heat in a large sauté pan.

2. Add onion, sea salt, and thyme, and sauté until onions are richly caramelized.

3. Add bone broth and worcestershire sauce and cook until hot, scraping the pan to get all of the cooked-on bits off.

4. Transfer to a bowl and add parmesan.

5. Dig in, and feel full!

1 onion, finely diced

1 teaspoon extra virgin olive oil

1 sprig thyme

¼ teaspoon sea salt

1½ cups bone broth

Ingredients (serves 1):

¼ teaspoon worcestershire sauce

1 tablespoon finely grated parmesan

Lemony Kale Soup

Instructions:

1. Heat olive oil and onion over medium heat in a small pot.

2. When onion is tender, add lemon juice, lemon zest, kale, and sea salt and sauté until kale is wilted.

3. Add broth, cook until warm, and remove from heat.

4. Enjoy!

½ onion, minced

¼ teaspoon extra virgin olive oil

2 cups finely shredded kale

Zest of 1 lemon

Ingredients (serves 1):

Juice of 1 lemon

¼ teaspoon sea salt

1½ cups bone broth

Not-Quite Tortilla Soup

Instructions:

1. Heat a sauté pan over medium heat.

2. Add onion and cook until tender, then add garlic, cumin, and sea salt and cook until very fragrant.

3. Add chicken (if using) and salsa and cook until warm and well combined. Then add bone broth and cook until warm.

4. Place avocado, cilantro and lime juice into your soup bowl and pour the broth mixture over it.

5. Buen provecho! ;)

¼ red onion, minced1 clove garlic, crushed¼ teaspoon cumin¼ teaspoon sea salt¼ cup cooked shredded chicken (optional)

Ingredients (serves 1):

1 tablespoon mild salsa1½ cups bone broth¼ avocado, diced1 tablespoon minced cilantroJuice of 1 lime

Rich and Creamy Carrot Soup

Instructions:

1. Heat the olive oil, onions and carrots in a small pot over medium heat, and cook until tender.

2. Add thyme, salt and pepper and cook for an additional 2 minutes, until thyme is very fragrant.

3. Transfer to a blender along with the yogurt and bone broth. Blend until smooth, then transfer back to pot.

4. Cook until hot, then serve.

5. Get your fill! :)

½ teaspoon extra virgin olive oil

½ onion, diced

2 carrots, diced

1 sprig thyme

Ingredients (serves 1):

1 pinch sea salt

1 pinch black pepper

¼ cup plain greek yogurt

1½ cups bone broth

“Cream” of Mushroom Soup

Instructions:

1. Heat the olive oil, mushrooms, celery, and onions over high heat, and cook until tender and golden brown, stirring frequently.

2. Add garlic and thyme, and cook until garlic is very fragrant.

3. Transfer mixture into blender along with yogurt, worcestershire sauce, and bone broth.

4. Purée until smooth, then transfer back into pot and heat until warm, before serving.

5. Indulge in this hearty, filling soup! (This is my personal favorite.)

½ teaspoon extra virgin olive oil1 cup diced mushrooms1 stalk celery, minced¼ onion, minced1 clove garlic, minced1 sprig thyme

Ingredients (serves 1):

Small pinch saltSmall pinch pepper¼ teaspoon worcestershire sauce¼ cup plain greek yogurt1½ cups bone broth

Chunky Veggie Soup

Instructions:

1. Heat olive oil in a large sauté pan over medium-high heat.

2. Add onion, carrots and bell peppers, and sauté until tender.

3. Add kale, peas, and seasoning, and sauté an additional 2-3 minutes, until kale is wilted and peas are thawed.

4. Pour vinegar and bone broth into the veggie mix, heat, and serve.

5. Chow down on this healthy, tasty soup!

½ teaspoon extra virgin olive oil¼ cup diced onion¼ cup diced carrots¼ cup diced red bell pepper1 cup finely chopped kale¼ cup frozen peas

Ingredients (serves 1):

¼ teaspoon sea salt½ teaspoon black pepper¼ teaspoon powdered garlic¼ teaspoon paprika1 teaspoon red wine vinegar1½ cups bone broth

Fast Beef “Stew”

Instructions:

1. Heat oil over medium high heat in a large sauté pan.

2. Add beef, along with onions, mushrooms and sweet potato, and cook until beef is browned and vegetables are tender.

3. Add garlic and thyme, along with spices, and cook until the mixture is very fragrant.

4. Add worcestershire sauce and bone broth and cook until bone broth is hot (add more broth if you prefer more of a soup and less of a stew.)

5. Be satisfied! :)

¼ teaspoon extra virgin olive oil¼ cup lean ground beef¼ onion, minced½ cup chopped mushrooms½ small sweet potato, finely diced1 clove garlic, minced1 sprig thyme

Ingredients (serves 1):

Small pinch saltSmall pinch pepperSmall pinch paprika¼ teaspoon worcestershire sauce1 cup bone broth

Classic Tomato Soup

Instructions:

1. Heat oil over medium high heat in a large sauté pan.

2. Add onion and carrot and cook until tender, then add garlic and cook until extremely fragrant.

3. Season with spices, and cook an additional minute, then add the crushed tomatoes to deglaze the pan.

4. Transfer to a blender along with the sour cream and bone broth and blend until smooth, before transferring back into a pan and cooking until slightly thickened.

5. Drink in the zesty flavor!

½ teaspoon extra virgin olive oil1 small onion, diced1 carrot, diced1 clove garlic, minced¼ teaspoon dried oregano¼ teaspoon dried basil

Ingredients (serves 1):

¼ teaspoon black pepper¼ teaspoon sea salt1 cup crushed tomatoes¼ cup light sour cream1½ cups bone broth