The last few weeks have been physically and emotionally draining for me. I’m always on the go, and I’m always stretched in a million directions. I always try to give what I’ve got to those around me, and I try my best to make everyone happy. I probably could get away with watching television all day and microwaving chicken nuggets, but I justify the work I do for my family this way: My kids will only be kids for a short time. They only grow up once, and it’s my job to insure that they are not only well fed, but properly nourished.
It may seem like a lot of work to try and tackle, but if at the end of the day my kids are full, happy and loved but the house is dirty… so be it! (Let’s not forget I also home school.) Any good mother knows that the best thing you can do for a child is show them love, and feed them. I always said I would never let my kids fall into that “food is love” hole but I have to say, it’s far too late for that. I show my love through food, food is our life, and Riley is slowly becoming my sous chef. A food I remember fondly as a kid is tomato soup. We never had “real” tomato soup it was always the sodium-packed stuff from a can, but it was good, great even! A grilled cheese, and some tomato soup on a cold snowy day and man, was I a happy kid? Yeah I was! I still love tomato soup however, I really don’t care for tomatoes from a can. I use jarred tomatoes from time to time but I really long for summer tomatoes when my freezer stash has run out. Tomato soup is cheap, easy and satisfying, use organic jarred tomatoes if fresh or frozen tomatoes are unavailable.
Tomato Soup with Bone Marrow (Tomato Marrow-Nara)
Bone marrow might seem intimidating to some but it’s really just another “healthy fat.” There are lots of health benefits to bone marrow, in short it provides protein, iron, calcium, collagen and of course that gut healing, brain building fat. With my kids protein is a tricky win. (Little Connor is especially picky.) All of the wonderful health benefits of bone broth apply to bone marrow especially when it is used in soup because you are essentially making a quick bone broth soup, it is seriously overflowing with nutrition. I have made this basic recipe off and on for months. Over the summer I made it in large batches with CSA tomatoes, if stored properly you can freeze enough soup or marinara sauce to last your family for months. It’s important to use grass fed, high quality marrow bones and organic, fresh tomatoes if possible. This is great tomato soup, add some croutons and a splash of cream or use it as a marinara sauce for pizza, pasta and everything in between.
- 2 tablespoons butter
- 4 pounds, tomatoes roughly chopped (see note)
- 1 pound marrow bones, I really like the thinly sliced ones
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Salt (more or less to taste) and Pepper
–Bone Broth or water to Prevent Scorching
- In a heavy bottomed dutch oven or pot melt butter over medium heat.
- Saute onion two to three minutes until softened.
- Add Garlic, tomatoes, marrow bones, Italian Seasoning, salt and pepper.
- Bring to a boil and reduce to a simmer. Simmer for 45 minutes, or up to 4 hours. Stir occasionally, add bone broth or water to prevent burning.
- Spoon out the marrow bones. Using a slotted spoon go through the sauce to make sure no bone tidbits have been let loose. (You don’t want to try and blend a bone fragment … It might make a HUGE mess. Not that I know from experience or anything.)
- Use an Immersion Blender to CAREFULLY puree the sauce or soup. You can skip this step if you would like the sauce chunky but if you don’t peel your tomatoes the skins can kind of float around looking gross.
Note: If you can prepare this marinara in the summertime it is best to find juicy, low seed tomatoes. Ask your farmer whats best for sauce. I had a variety of cherry, plum and … huge tie dyed, ugly looking tomatoes stashed in my freezer. If organic tomatoes are not available fresh use tomatoes in jars or boxes.
Homemade croutons are easy peasy. Just take stale bread and cut it into cubes. For this recipe I used spelt-sourdough. (This recipe with a substitution of half spelt flour in place of un-bleached flour)
- Homemade Sourdough Bread, cubed
- olive oil or melted lard, butter or bacon grease
- Salt & Pepper
- Freshly Grated Parmesan Cheese
- Preheat Oven to 400 degrees F.
- Toss your stale bread on cookie sheet and drizzle it with oil or melted fat.
- Sprinkle with salt and pepper, and grate some cheese on top.
- Bake for 10-15 minutes or until golden brown. (Toss around for even baking half way through)
Once these are thoroughly dry they will keep at room temperature for about a week. If you dry them in a dehydrator or 100 degree oven they will last even longer.