Pho Vietnamese Soup with Beef Bone Broth (Paleo)


This is a satisfying yet light and refreshing soup, especially when you top it with fresh herbs and lime we provide. The star of this show is the broth. This is best characterized as a vegetable soup with a knock-your-socks-off broth.

Our version is paleo, so we use cabbage as our "noodles" but if you want rice noodles, you can easily add in your own when you heat this soup at home. They cook very quickly.

We are fortunate to have Colorado 100% grassfed beef bones from woman owned and operated Sangre's Best this week. The bones and chicken feet make a rich beef stock that gives this soup lots of flavor - but no actual beef. It's veggies, aromatics and the broth that make the soup shine.

We simmer our stock over night, then add organic ginger, star anise, a bit of clove and organic garlic to make a fragrant stock**. Then we add in organic carrots, organic onion, organic broccoli, and organic cabbage and organic green onion.

You get to take it over the top at home with a bag of fresh additions for your soup - basil, mint and lime wedges.

Quart or Pint. One Quart serves 2-3 as a main. Price includes $1.25 jar deposit. 

**We make all our stocks and soups with filtered, pH balanced water. 

Freezable in straight-sided mason jars (no curved shoulders) with appropriate head room or other freezer safe container. Simply run the frozen jars under warm water to slide out and heat or defrost first in fridge overnight.

Frozen pints do not include fresh additions. Have a lime on hand to squeeze in :)

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