Doctors recommend at least 1,000 mg of calcium for adult women and about 600 mg for adult men each day. For most of us, getting enough calcium is a challenge. The most common sources of calcium are dairy products, leafy greens (such as broccoli, kale, bok choy etc) and calcium supplements. There is another source of calcium that often gets overlooked, home made soup!

Years ago almost all soups were made with beef or chicken stock made with real bones. With the invention of bullion cubes and powdered soup mixes, most people have stopped using traditional bone stocks, and we’ve lost an important source of calcium in our diets.

Making bone stocks is super easy! Any good recipe book or website has a wide variety of recipes. All you’ll need is a few bones (from the butcher, or from a leftover whole chicken), an onion, one bay leaf, whole peppercorns, and some vegetables if you want some added flavor. You’ll also need a large pot for allowing the stock to simmer for many hours. Once it’s cooked, the stock can be frozen for up to two months, or refrigerated for up to two weeks.

Bone broths are a tasty base for soups or vegetable dishes, and a wonderful way to add calcium to your diet.

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