Brown Soup Stock

Marcia McCance


If you don't want to use bouillon because of all the chemicals... why not make your own? It's easy, it's healthy, and tastes way better, too.

Some people call it "bone soup" and it is actually good for your bones, too!!

This is from The Woman's Day "Collector's Cookbook" which they printed in the magazine on May 13, 1980. It was in my mother's recipe drawer.


★★★★★ 1 vote

Slow Cooker Crock Pot


  • 3 lb
    bones: beef, veal, chicken, or turkey
  • 2
    carrots, sliced, divided
  • 2
    onions, sliced, divided
  • 1 c
    celery, chopped with tops
  • 4 sprig(s)
  • 2 tsp
  • 6
  • 8 c

How to Make Brown Soup Stock


  1. In a shallow roasting pan bake bones, 1 carrot, and 1 onion, in preheated 400 F oven for 30 minutes or until browned.
  2. Place bones and vegetables with remaining ingredients in slow cooker. Cook on low for 7 to 9 hours.
  3. Strain the stock. Cool; pour into freezer containers, label and freeze.
  4. Makes about 6 cups stock, lasts in freezer for up to 3 months.
  5. NOTE: You can do the same with the left over turkey carcass at Thanksgiving and you don't have to roast it first, because you already have. Just throw it in the slow cooker with the other ingredients. I have a friend who swears that this is one of his favorite soups from childhood.

Printable Recipe Card

About Brown Soup Stock

Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Diabetic, Gluten-Free, Dairy Free
Hashtags: #stock, #bouillon, #bone

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