Chronic joint diseases disrupt the health and mobility of millions of Americans. Osteoarthritis is the most common form of bone disease affecting 10% of men and 13% of women over the age of 60. Fortunately, it’s possible to use food to reduce the pain and inflammation associated with these diseases. Our recipe for 6-ingredient bone broth soup draws on the healing power of nature to halt your joint pain in its tracks.

This recipe is simple to make and contains the finest, organic ingredients. The best part is it’s quick and easy to make and only takes 20-minutes to prepare and cook from scratch. Give your joints a rest and reduce inflammation with a cup of hot, steaming, nutritious, bone broth soup for breakfast.

Blast Away Joint Pain with Bone Broth Soup

The fast-paced nature of modern society means that many Americans resort to fast foods and convenience foods to satisfy their hunger. After all, what’s the benefit of cooking something at home when you can pass through the drive-thru on your evening commute or lunch break? Unfortunately, this lifestyle leads to the onset of diseases that affect skeletal integrity, like osteoarthritis. (1)

However, if you find yourself struggling with joint pain, you can reduce the inflammation responsible for the condition, by eating foods with an anti-inflammatory effect. Bone broth is an example of a meal rich in probiotic compounds that reduce the swelling of the intestinal wall. (2)

Our soup also contains broccoli. This cruciferous vegetable is a rich source of dietary fiber as well as vitamins and minerals that improve gut health and remove systemic inflammation. (3)

Our recipe for bone broth soup makes for a delicious meal that’s easy to store and transport. The next time you’re stuck in traffic, skip the drive-thru window and crack open your thermos for a serving of nutritious bone broth soup instead.

For this recipe, you’ll need to heat a large pot and add some extra-virgin olive oil. Add chopped onion to the pot and let it cook through for 5-minutes until golden brown and soft. Toss in the broccoli, along with the Italian seasoning, bone broth, and water, and wait for the soup to boil. Turn down the heat and let the soup simmer for another few minutes before covering the pot with a lid.

Once the broccoli florets are tender enough to pierce with a fork, it’s time to add the cooked barley and let the ingredients simmer for a further 1 to 2-minutes. Remove the soup from the heat and serve while it’s still hot. You can store the leftovers in your fridge for up to 5-days.