13 Beef Bone Broth Soup Recipes for Rich, Deep Bowls

Beef bone broth soups work because the long-cooked bones give you body, depth, and a savoury backbone no boxed stock can match. Marrow and connective tissue melt into a silky, meaty base, while vegetables and grains soak up that richness instead of fighting it. The versions below take that same foundation in genuinely different directions, from slow-simmered classics to bright, speedy bowls.

Start with the Classic Beef and Barley Bone Broth Soup for the benchmark bowl, or try the Spicy Korean Beef Bone Broth Soup for real heat. The French Onion version is your pick for deeply caramelized onions, and the Make-Ahead Freezer Vegetable Soup is built for meal planning.

Which Beef Bone Broth Soup Should You Make?

Classic Beef and Barley Bone Broth Soup

This is the benchmark bowl, built on browned beef, chewy barley, and a broth you will want to mop up with bread. I go a little heavier on the barley than some recipes do because it soaks up the meaty liquid without turning mushy.

Ingredients (makes 6 servings)

• Beef chuck, cut into 2 cm pieces: 900 g (2 lb)
• Beef bone broth: 1.5 L (6 cups)
• Pearl barley: 200 g (1 cup)
• Yellow onion, chopped: 1 large
• Carrots, peeled and sliced: 2
• Celery ribs, sliced: 2
• Tomato paste: 2 tbsp
• Vegetable oil: 2 tbsp
• Fine sea salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large pot over medium-high. Add the 900 g (2 lb) beef pieces in batches and brown them on all sides, about 6 minutes total. You’ll see a dark crust form on the bottom of the pot, and that is where the flavor comes from. Remove the beef with a slotted spoon.

Step 2: Drop the onion, carrots, and celery into the pot. Cook, stirring now and then, for 7 minutes, until the vegetables soften and the onion turns translucent. You want the 2 tbsp tomato paste to cook too, so stir it in and let it darken for 1 minute.

Step 3: Return the beef to the pot and pour in the 1.5 L (6 cups) beef bone broth. Scrape up the browned bits from the bottom as the liquid comes to a simmer. You’ll see the broth turn a deeper brown almost immediately.

Step 4: Stir in the 200 g (1 cup) pearl barley, then cover and reduce the heat to low. Simmer for 45 minutes, and you’ll know it is ready when the beef shreds easily and the barley is chewy but soft. If the soup gets too thick for your taste, add a splash of water and keep simmering.

Step 5: Season with the 1 tsp fine sea salt and 1/2 tsp black pepper, then taste and adjust until it tastes right to you. Ladle into deep bowls and serve hot with crusty bread for dunking.

French Onion Beef Bone Broth Soup

This version leans into sweet, jammy onions and a thick cap of melted cheese. You need a little patience for the onions, but the beef bone broth underneath makes the whole bowl taste far deeper than the usual bistro version.

Ingredients (makes 4 servings)

• Yellow onions, thinly sliced: 1.4 kg (3 lb)
• Beef bone broth: 1.5 L (6 cups)
• Unsalted butter: 3 tbsp
• All-purpose flour: 2 tbsp
• Baguette, cut into thick slices: 8 slices
• Gruyère cheese, grated: 150 g (1 1/2 cups)
• Fresh thyme leaves: 1 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Melt the 3 tbsp butter in a large heavy pot over medium heat. Add the 1.4 kg (3 lb) sliced onions and 1/2 tsp fine sea salt, then give everything a stir. You’ll cook the onions for 35 to 40 minutes, stirring every few minutes, until they shrink down and turn a deep golden brown.

Step 2: Once the onions are dark and jammy, sprinkle over the 2 tbsp flour and stir constantly for 2 minutes. You want the flour to lose its raw taste before any liquid goes in.

Step 3: Pour in the 1.5 L (6 cups) beef bone broth slowly while you scrape the bottom with a wooden spoon. Add the 1 tsp thyme leaves and 1/4 tsp black pepper, then bring the soup to a gentle simmer. Let it bubble for 15 minutes, and you’ll see the broth turn glossy and dark.

Step 4: While the soup simmers, lay the 8 baguette slices on a baking sheet and toast them under a hot broiler for 2 minutes per side. You only want them dry and lightly golden, not burnt.

Step 5: Ladle the soup into 4 ovenproof bowls and set them on a baking sheet. Top each with 2 toasted baguette slices and a handful of the 150 g (1 1/2 cups) grated Gruyère. Broil for 3 minutes, and you’ll see the cheese bubble and brown at the edges.

Step 6: Pull the bowls from the oven and let them sit for 1 minute so you do not burn your mouth on the hot cheese. Serve right away with a spoon and a knife.

Vietnamese Pho-Inspired Beef Bone Broth Soup

This one borrows the star anise, fish sauce, and fresh herb finish from pho, but keeps the method simple enough for a weeknight. The hot broth cooks thin beef slices right in the bowl, so you get that silky texture without any fuss.

Ingredients (makes 4 servings)

• Beef bone broth: 1.5 L (6 cups)
• Beef sirloin, sliced very thinly against the grain: 400 g (14 oz)
• Rice noodles, medium width: 200 g (7 oz)
• Yellow onion, halved and thinly sliced: 1
• Fresh ginger, sliced into coins: 4 cm piece
• Star anise: 3 whole pods
• Cinnamon stick: 1
• Fish sauce: 2 tbsp
• Brown sugar: 1 tbsp
• Bean sprouts, basil leaves, and lime wedges, for serving: 2 cups, 1 cup, and 2 limes, cut into wedges

Instructions

Step 1: Put the 1.5 L (6 cups) beef bone broth, 1 halved onion, 4 cm ginger, 3 star anise, and 1 cinnamon stick in a pot. Bring to a gentle simmer and cook for 20 minutes with the lid ajar. You’ll smell the spice long before the timer goes off.

Step 2: While the broth simmers, cook the 200 g (7 oz) rice noodles in boiling water for the time on the package, usually 3 to 5 minutes. Drain, rinse under cold water, and divide the noodles among 4 deep bowls. You want them cool enough to handle.

Step 3: Fish the onion, ginger, star anise, and cinnamon out of the broth with a slotted spoon. Stir in the 2 tbsp fish sauce and 1 tbsp brown sugar, then taste. You may want a splash more fish sauce if the broth feels flat.

Step 4: Divide the 400 g (14 oz) sliced beef sirloin over the noodles in each bowl. Ladle the steaming broth over the beef, and you’ll see the slices turn from pink to light brown in under a minute. The hot liquid does all the cooking.

Step 5: Top each bowl with a handful of bean sprouts, a few basil leaves, and a lime wedge. Serve immediately with extra lime and chili if you like heat.

Spicy Korean Beef Bone Broth Soup

Gochujang, kimchi, and a little sesame oil turn beef bone broth into a fiery, funky bowl that wakes up your whole mouth. I keep the beef in thin sheets here so it stays tender instead of braising down.

Ingredients (makes 4 servings)

• Beef bone broth: 1.5 L (6 cups)
• Beef sirloin, sliced thin: 400 g (14 oz)
• Kimchi, roughly chopped: 200 g (1 cup)
• Gochujang: 2 tbsp
• Soy sauce: 1 tbsp
• Sesame oil: 1 tbsp
• Garlic cloves, minced: 3
• Zucchini, cut into half-moons: 1 medium
• Firm tofu, cut into cubes: 300 g (10 oz)
• Scallions, sliced: 3

Instructions

Step 1: Warm the 1 tbsp sesame oil in a large pot over medium heat. Add the 3 minced garlic cloves and 2 tbsp gochujang, stirring for 1 minute until the paste smells toasty and your kitchen starts to warm up. You want to cook the gochujang enough to bloom it.

Step 2: Pour in the 1.5 L (6 cups) beef bone broth and 1 tbsp soy sauce, then bring to a simmer. Add the 200 g (1 cup) kimchi and zucchini, and simmer for 10 minutes. You’ll see the broth turn a deep red and smell the kimchi mellow.

Step 3: Slide the 400 g (14 oz) sliced beef into the simmering broth and give it a gentle stir. It will cook in about 2 minutes, so do not wander off. You want the slices just past pink but still tender.

Step 4: Add the 300 g (10 oz) tofu cubes and let them warm through for 3 minutes. Taste the broth and add a little more soy sauce if you like a saltier edge.

Step 5: Ladle into bowls and scatter the sliced scallions over each one. Serve hot with extra kimchi on the side if you want more bite.

Smoky Chipotle Beef and Black Bean Soup

Chipotle in adobo gives this soup a deep, smoky heat that hangs around after each spoonful. The black beans break down just enough to thicken the broth, so you get a bowl that clings to the spoon.

Ingredients (makes 6 servings)

• Beef bone broth: 1.5 L (6 cups)
• Ground beef: 700 g (1 1/2 lb)
• Black beans, cooked and drained: 2 cans (400 g / 14 oz each)
• Yellow onion, chopped: 1 large
• Red bell pepper, chopped: 1
• Chipotle peppers in adobo, minced: 2 peppers plus 1 tbsp adobo sauce
• Garlic cloves, minced: 3
• Ground cumin: 2 tsp
• Vegetable oil: 1 tbsp
• Lime juice: 1 lime

Instructions

Step 1: Heat the 1 tbsp oil in a large pot over medium-high. Crumble in the 700 g (1 1/2 lb) ground beef and cook for 8 minutes, breaking it up as it browns. You’ll see the meat release its fat first, then start to sear.

Step 2: Once the beef is browned, push it to one side and add the onion, bell pepper, and 3 minced garlic cloves. Cook for 5 minutes, stirring now and then, until the vegetables soften and you can smell the garlic.

Step 3: Stir in the 2 tsp cumin and the minced chipotle plus 1 tbsp adobo sauce. Cook for 1 minute, and you’ll smell the chili bloom as soon as it hits the heat. Pour in the 1.5 L (6 cups) beef bone broth and use your spoon to scrape up any browned bits from the bottom.

Step 4: Add the 2 cans black beans with their liquid and bring the soup to a boil. Reduce the heat and simmer for 25 minutes, then mash a few beans against the side of the pot to thicken the broth. You can leave it chunky or mash more for a thicker bowl.

Step 5: Squeeze in the juice of 1 lime and taste. Ladle into bowls and serve with a spoonful of yogurt or diced avocado if you have them.

Beef Bone Broth Borscht

Beets turn the beef bone broth a stunning deep red and add an earthy sweetness that balances the vinegar. This version uses shredded beef shank so you get tender meat in every spoonful.

Ingredients (makes 6 servings)

• Beef shank, with bone: 900 g (2 lb)
• Beef bone broth: 1.5 L (6 cups)
• Beets, peeled and grated: 450 g (1 lb)
• Green cabbage, shredded: 300 g (4 cups)
• Yellow onion, chopped: 1
• Carrot, peeled and grated: 1
• Tomato paste: 2 tbsp
• White vinegar: 2 tbsp
• Vegetable oil: 2 tbsp
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Pat the 900 g (2 lb) beef shank dry and season it lightly with salt and pepper, then heat the 2 tbsp oil in a large pot over medium-high. Sear the shank on all sides for about 10 minutes, until a deep brown crust forms. Take it out and set it aside; you’ll build the soup in the same pot.

Step 2: Drop the onion, carrot, and 450 g (1 lb) grated beets into the same pot. Cook for 6 minutes, stirring, until the vegetables soften and begin to release their color. You’ll see the oil turn pink from the beets.

Step 3: Stir in the 2 tbsp tomato paste and cook for 1 minute, then pour in the 1.5 L (6 cups) beef bone broth. Scrape up the browned bits, return the shank to the pot, and bring everything to a simmer. Cover and cook for 1 hour 15 minutes, until the meat pulls away from the bone easily.

Step 4: Remove the shank from the pot and let it cool for a minute. Shred the meat with two forks, discarding the bone and any gristle, then stir it back into the soup. You can wear gloves if the meat is still too hot.

Step 5: Add the 300 g (4 cups) shredded cabbage and 2 tbsp white vinegar. Simmer for 10 minutes more, until the cabbage is tender but still has a little bite. Taste and add more salt or vinegar if you like the soup sharper.

Step 6: Ladle into deep bowls and serve hot. The soup gets even better the next day, if you can wait.

Italian Beef and Orzo Bone Broth Soup

This is the soup you make when you want a full dinner in about 40 minutes. Orzo cooks right in the beef bone broth, releasing starch that thickens the tomatoey base just enough.

Ingredients (makes 4 servings)

• Beef bone broth: 1.5 L (6 cups)
• Beef sirloin, cut into small cubes: 450 g (1 lb)
• Orzo pasta: 150 g (3/4 cup)
• Canned diced tomatoes: 400 g (14 oz)
• Yellow onion, chopped: 1
• Carrots, peeled and diced: 2
• Celery ribs, diced: 2
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high. Add the 450 g (1 lb) beef cubes and brown them on two sides for about 5 minutes total. You’ll see the cubes release easily from the pot once they form a crust.

Step 2: Lower the heat to medium, then add the onion, carrots, celery, and 3 minced garlic cloves. Cook for 6 minutes, stirring, until the vegetables soften and the onion turns glossy. You can add a splash of water if the bottom starts to catch.

Step 3: Pour in the 400 g (14 oz) diced tomatoes and 1.5 L (6 cups) beef bone broth. Stir in the 1 tsp oregano, then bring to a boil. Add the 150 g (3/4 cup) orzo and simmer for 10 minutes. You’ll see the pasta plump and the soup thicken slightly.

Step 4: Taste the soup and add a splash of water if the orzo made it too thick for your liking. Ladle into wide bowls and serve hot.

Loaded Baked Potato Beef Bone Broth Soup

All the flavors of a loaded baked potato, but in a soup made with beef bone broth instead of plain stock. Beef bacon gives this soup a smoky edge, and the potatoes melt into the broth as they simmer.

Ingredients (makes 6 servings)

• Beef bone broth: 1.5 L (6 cups)
• Russet potatoes, peeled and diced: 900 g (2 lb)
• Beef bacon, chopped: 150 g (5 oz)
• Yellow onion, chopped: 1
• Garlic cloves, minced: 3
• Cheddar cheese, shredded: 200 g (2 cups)
• Sour cream: 120 g (1/2 cup)
• Unsalted butter: 2 tbsp
• Scallions, sliced: 3
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Cook the 150 g (5 oz) chopped beef bacon in a large pot over medium heat for 6 minutes, until crisp and the fat renders. Scoop it out with a slotted spoon and leave the fat in the pot; you’ll use that to soften the onions.

Step 2: Melt the 2 tbsp butter into the bacon fat, then add the onion and 3 minced garlic cloves. Cook for 5 minutes, until soft and your kitchen smells deeply savory. You can deglaze with a splash of broth if the bottom darkens too quickly.

Step 3: Add the 900 g (2 lb) potatoes and 1.5 L (6 cups) beef bone broth. Bring to a boil, then reduce the heat and simmer for 18 minutes, until a potato cube squashes easily against the side of the pot. You’ll see the broth turn cloudy from the potato starch.

Step 4: Use an immersion blender to blend about half the soup right in the pot, leaving plenty of potato chunks. Stir the crisp beef bacon back in and warm everything through. You can leave it chunkier if you prefer more texture.

Step 5: Take the pot off the heat and stir in the 200 g (2 cups) cheddar and 120 g (1/2 cup) sour cream until smooth. Taste and add a little of the fine sea salt and black pepper if you think it needs it. Ladle into bowls and top with the sliced scallions.

Moroccan Spiced Beef and Chickpea Soup

Warm spices, chickpeas, and a little dried apricot give this bowl a gentle sweetness against the deep beef bone broth. I like it with a squeeze of lemon at the table, which brightens the whole pot.

Ingredients (makes 4 servings)

• Beef bone broth: 1.5 L (6 cups)
• Beef stew meat, cut into cubes: 600 g (1 1/4 lb)
• Chickpeas, cooked and drained: 2 cans (400 g / 14 oz each)
• Yellow onion, chopped: 1
• Carrots, peeled and sliced: 2
• Dried apricots, chopped: 80 g (1/2 cup)
• Ground cumin: 2 tsp
• Ground coriander: 1 tsp
• Ground cinnamon: 1/2 tsp
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a heavy pot over medium-high. Add the 600 g (1 1/4 lb) beef cubes in a single layer and brown them on all sides for about 8 minutes. You’ll know they are ready when the meat releases easily from the pot.

Step 2: Lower the heat to medium, then add the onion and carrots. Cook for 6 minutes, stirring often, until the onion turns soft and the carrots begin to brown at the edges. You want the spices to hit hot oil next, so make room in the center.

Step 3: Push the vegetables to the sides and add the 2 tsp cumin, 1 tsp coriander, and 1/2 tsp cinnamon to the center. Stir them for 30 seconds until fragrant, then pour in the 1.5 L (6 cups) beef bone broth and scrape the bottom. You’ll smell the spices bloom almost immediately.

Step 4: Add the chickpeas and 80 g (1/2 cup) chopped apricots, then bring the soup to a boil. Reduce the heat and simmer for 30 minutes, until the beef is tender and the broth has taken on a golden spice color. You can add a splash of water if it reduces too much.

Step 5: Ladle into shallow bowls and serve hot with couscous or flatbread for scooping. The apricots soften and practically melt into the broth, so you get a little sweetness in every spoonful.

Beef Bone Broth Ramen with Soy Egg

This is a weekend ramen bowl built on a rich beef bone broth, with springy noodles and a jammy soy-marinated egg. You will need a little planning for the eggs, but the actual soup comes together fast when you are ready to eat.

Ingredients (makes 4 servings)

• Beef bone broth: 1.5 L (6 cups)
• Ramen noodles, fresh or dried: 400 g (14 oz)
• Eggs: 4
• Soy sauce: 80 ml (1/3 cup)
• Water: 60 ml (1/4 cup)
• Rice vinegar: 2 tbsp
• Brown sugar: 1 tbsp
• Garlic cloves, smashed: 4
• Fresh ginger, sliced: 5 cm piece
• Scallions and nori sheets, for serving: 3 scallions, sliced, and 2 sheets nori

Instructions

Step 1: Bring a small pot of water to a boil. Lower the 4 eggs in carefully and cook for exactly 6 1/2 minutes, then transfer them to an ice bath. You can peel them while you make the marinade.

Step 2: Stir together the 80 ml (1/3 cup) soy sauce, 60 ml (1/4 cup) water, 2 tbsp rice vinegar, and 1 tbsp brown sugar in a container. Add the peeled eggs and let them sit in the fridge for at least 1 hour, turning now and then. You’ll see the whites take on a pale brown color.

Step 3: Put the 1.5 L (6 cups) beef bone broth, 4 smashed garlic cloves, and 5 cm ginger in a pot. Simmer for 20 minutes, then strain out the solids. You’ll smell the ginger and garlic mellow as the broth warms.

Step 4: Cook the 400 g (14 oz) ramen noodles separately according to the package, then drain and divide them among 4 deep bowls. You can rinse them with warm water if they clump.

Step 5: Bring the strained broth back to a simmer and taste; you may want a splash of soy sauce. Ladle the hot broth over the noodles.

Step 6: Halve each marinated egg and place two halves per bowl. Tuck in half a sheet of nori and scatter the sliced scallions over each one. Serve immediately while the broth is still steaming.

Low Carb Beef Bone Broth Taco Soup

This one keeps all the taco-night flavor in a broth you can eat with a spoon, no tortillas needed. Ground beef, peppers, and a pile of taco seasoning make it thick, spicy, and fast enough for a Tuesday.

Ingredients (makes 4 servings)

• Beef bone broth: 1 L (4 cups)
• Ground beef: 700 g (1 1/2 lb)
• Diced tomatoes with green chilies: 2 cans (400 g / 14 oz each)
• Yellow onion, chopped: 1
• Red bell pepper, chopped: 1
• Garlic cloves, minced: 3
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Chili powder: 1 tbsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a large pot over medium-high. Add the 700 g (1 1/2 lb) ground beef and cook for 8 minutes, breaking it up, until no pink remains. You’ll see the fat start to render before the meat browns.

Step 2: Add the onion, red bell pepper, and 3 minced garlic cloves to the pot. Cook for 5 minutes, stirring often, until the vegetables soften and the onion turns translucent. You can drain off some fat if the beef was fatty.

Step 3: Stir in the 2 tsp cumin, 1 tsp smoked paprika, and 1 tbsp chili powder. Cook for 1 minute, and you’ll smell the chili bloom as soon as it hits the heat. Pour in the 2 cans diced tomatoes with green chilies and 1 L (4 cups) beef bone broth, then simmer for 20 minutes.

Step 4: Taste the soup and add a little water if it is too thick for your spoon. Ladle into bowls and serve hot.

Creamy Mushroom Beef Bone Broth Soup

Earthy mushrooms and a splash of cream turn beef bone broth into a silky bowl that still tastes beefy, not heavy. I use cremini and shiitake for the deepest mushroom flavor without any fancy prep.

Ingredients (makes 4 servings)

• Beef bone broth: 1 L (4 cups)
• Cremini mushrooms, sliced: 300 g (10 oz)
• Shiitake mushrooms, stems removed and sliced: 150 g (5 oz)
• Yellow onion, chopped: 1
• Garlic cloves, minced: 3
• Heavy cream: 120 ml (1/2 cup)
• Unsalted butter: 2 tbsp
• Fresh thyme leaves: 1 tsp
• All-purpose flour: 2 tbsp
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Melt the 2 tbsp butter in a large pot over medium-high. Add both mushrooms with a pinch of the fine sea salt and cook for 8 minutes, stirring once or twice, until the mushrooms release their liquid and it cooks away. You’ll see them shrink down and start to brown at the edges.

Step 2: Lower the heat to medium and add the onion and 3 minced garlic cloves. Cook for 5 minutes, until the onion softens and your kitchen smells deeply savory. You can add a splash of broth if the bottom gets too dark.

Step 3: Sprinkle the 2 tbsp flour over the mushroom mixture and stir for 1 minute. You want to cook off the raw flour taste before adding the liquid.

Step 4: Pour in the 1 L (4 cups) beef bone broth slowly while you whisk to avoid lumps. Add the 1 tsp thyme leaves and bring to a simmer. Cook for 10 minutes, and you’ll see the soup thicken into a loose gravy-like texture.

Step 5: Reduce the heat to low and stir in the 120 ml (1/2 cup) heavy cream. Warm through for 3 minutes without boiling, and you’ll know it is ready when steam rises but no bubbles break the surface. Taste for salt and pepper, then ladle into bowls and serve hot.

Make-Ahead Freezer Beef Bone Broth Vegetable Soup

This batch makes enough to freeze in two bags, so you always have a light, bright beef bone broth soup ready for a weeknight. The vegetables stay firm enough after thawing because you add the greens right at the end.

Ingredients (makes 8 servings, 2 freezer bags)

• Beef bone broth: 2 L (8 cups)
• Beef chuck, cut into small cubes: 700 g (1 1/2 lb)
• Leeks, white and light green parts, sliced: 2
• Carrots, peeled and diced: 3
• Celery ribs, diced: 3
• Zucchini, diced: 2
• Frozen green beans: 200 g (2 cups)
• Fresh parsley, chopped: 1/2 cup
• Olive oil: 2 tbsp
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large Dutch oven over medium-high. Add the 700 g (1 1/2 lb) beef cubes and brown them on all sides, about 8 minutes. You’ll know they are ready when the meat releases easily from the bottom.

Step 2: Lower the heat and add the leeks, carrots, and celery. Cook for 7 minutes, stirring, until the leeks soften and the carrots begin to brown at the edges. You can cover the pot for the last 2 minutes to speed things up.

Step 3: Pour in the 2 L (8 cups) beef bone broth and bring to a boil. Reduce the heat and simmer, partially covered, for 40 minutes, until the beef is tender and you can cut a cube with a spoon.

Step 4: Stir in the diced zucchini and 200 g (2 cups) frozen green beans. Simmer for 8 more minutes, just until the zucchini is tender but still bright green. You want the vegetables to hold their shape through freezing.

Step 5: Take the pot off the heat and stir in the 1/2 cup chopped parsley, plus salt and pepper to taste. Cool the soup completely, then divide it between two labeled freezer bags, about 4 servings each. When you are ready to serve, reheat one bag gently in a pot and ladle into bowls.

The whole pot hinges on your broth, so taste it before you start and season as you go. A flat broth cannot be fixed at the table, but a properly salted one makes every version sing. Pick whichever bowl matches your mood tonight and let it simmer low and slow until your kitchen smells right.