Is Bone Broth Really a Healthy Trend?
This relatively new broth-based trend is hitting supermarkets, salad bars, and restaurants. The broth is made from simmering beef and chicken bones in water for 24-48 hours. The claim is that the cooked broth contains high levels of certain nutrients like collagen, gelatin, phosphate, and calcium. People who favor this new trend say it can calm inflammation, give you shinier hair, zap joint pain, alleviate gut issues, and even address autoimmune diseases.
The current verdict by health experts is that much more testing needs to be done to support these claims. Most of these prepared broths cost as much as $15 a quart. There are even companies offering monthly subscriptions, so you get a daily fix. For right now, there isn’t enough science to warrant buying into this trend.
Here’s a healthy bean and vegetable soup recipe chock full of plant-based satisfying protein, and oh, so delicious!
- 1 fifteen ounce can of white beans, drained and rinsed and separated in half
- ½ cup diced carrots
- 1 cup of onion, diced
- ½ cup celery, diced
- 1 ½ cups yellow squash, diced
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon of salt or salt substitute
- 32 ounces low sodium vegetable broth
- 1 can (14 ounces) of diced tomatoes (sodium free)
- 2 cups of kale or spinach leaves
- Black pepper to taste
- Mash half the beans and set aside.
- Heat the oil in a large soup pot over medium heat.
- Add other half of the beans, onion, carrots, celery, squash, garlic, thyme, sage, and salt. Stir occasionally while cooking for about 5-6 minutes, till vegetables are tender.
- Add the vegetable broth and tomatoes with the juice from the can, and bring to a boil. Add the mashed beans and kale (or spinach) allowing the leaves to wilt (about 3 minutes).
Yield: 6 one and a half cup servings or four bowls.
-Amy Hendel, PA/HealthCoach