Wednesday, January 13, 2016

Bone Broth Lunch Soup

It's winter time! Usually this is the time of year I switch from salads to sandwiches for lunch. Lately, I've been trying to cut back on grains. So, adding two slices of bread to my daily menu didn't really make sense. Instead I've been making a meal out of bone broth. It's warm, delicious and filling... and it's good for you.

1 1/2 Cups Bone broth (see recipe)
4 Baby carrots
1 - 2 Baby Bella mushrooms
1 Roma tomato
2 Cups Baby spinach
2 Eggs
Pepper to taste

Medium pot
1/2 cup ladel or measuring cup

In a medium pot put 1.5 cups bone broth
Turn the burner to medium high
Thinly slice baby carrots and add to pot
Slice mushroom and add to pot
Add spinach
Coursly chop tomato and add to pot
Bring broth to a low boil
Crack eggs into pot
Let the mixture cook for another 2-3 minutes or until the eggs are cooked (the whites turn white)
Pour into a large soup bowl
Sprinkle with pepper and serve

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