- Amy Lee, MD. I had a lot of fun coming up with these recipes. I hope you enjoy them as much as I have! Now... let s get cooking!

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2 Congratulations on ordering your supply of Dr. Amy s Beef Bone Broth! I m confident you ll love the taste of this delicious, proteinrich, metabolism-igniting broth on its own. However... I also want you to get creative and have fun while getting healthy. So here are 10 scrumptious recipes to try with your Beef Bone Broth. I hope you have as much fun with them as I have! :) - Amy Lee, MD I had a lot of fun coming up with these recipes. I hope you enjoy them as much as I have! Now... let s get cooking! (Next Page)

3 THE RECIPES **NOTE: For all recipes, 1 cup of bone broth = 1 cup hot water + 1 scoop of Dr. Amy s Beef Bone Broth. 1½ cups has 1½ scoops, etc.** Zoodle Ramen 1 tablespoon soy sauce 1 teaspoon miso paste ½ teaspoon sesame oil 1 teaspoon grated ginger 1 clove crushed garlic 1 zucchini, spiralized or cut into thin noodles, or zoodles 1 soft-boiled egg 1 scallion, finely chopped 1. To make, heat 1½ cups of bone broth along with soy sauce and miso paste, whisking until miso paste is fully dissolved. 2. Add sesame oil, garlic, ginger and zoodles and cook an additional 3 minutes. 3. Transfer to a bowl and top with a peeled, soft-boiled egg and diced scallion. 4. Savor your protein-packed ramen!

4 Bone Broth Minestrone 1 cup bone broth 1 cup low-sodium canned crushed tomatoes 1 teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon red pepper flakes ¼ teaspoon black pepper ¼ teaspoon sea salt ½ cup cooked kidney beans (low-sodium canned is fine) 1 clove cooked garlic ¼ cup chopped green beans 1 teaspoon finely grated parmesan cheese 1. Place all ingredients except the parmesan cheese in a saucepan and cook over medium heat until green beans are tender. 2. Transfer to bowl and top with parmesan 3. Buon appetito! ;)

5 Healthy French Onion 1 onion, finely diced 1 teaspoon extra virgin olive oil 1 sprig thyme ¼ teaspoon sea salt ¼ teaspoon worcestershire sauce 1 tablespoon finely grated parmesan 1. Heat olive oil over medium heat in a large sauté pan. 2. Add onion, sea salt, and thyme, and sauté until onions are richly caramelized. 3. Add bone broth and worcestershire sauce and cook until hot, scraping the pan to get all of the cooked-on bits off. 4. Transfer to a bowl and add parmesan. 5. Dig in, and feel full!

6 Lemony Kale Soup ½ onion, minced Juice of 1 lemon ¼ teaspoon extra virgin olive oil ¼ teaspoon sea salt 2 cups finely shredded kale Zest of 1 lemon 1. Heat olive oil and onion over medium heat in a small pot. 2. When onion is tender, add lemon juice, lemon zest, kale, and sea salt and sauté until kale is wilted. 3. Add broth, cook until warm, and remove from heat. 4. Enjoy!

7 Not-Quite Tortilla Soup ¼ red onion, minced 1 clove garlic, crushed ¼ teaspoon cumin ¼ teaspoon sea salt ¼ cup cooked shredded chicken (optional) 1 tablespoon mild salsa ¼ avocado, diced 1 tablespoon minced cilantro Juice of 1 lime 1. Heat a sauté pan over medium heat. 2. Add onion and cook until tender, then add garlic, cumin, and sea salt and cook until very fragrant. 3. Add chicken (if using) and salsa and cook until warm and well combined. Then add bone broth and cook until warm. 4. Place avocado, cilantro and lime juice into your soup bowl and pour the broth mixture over it. 5. Buen provecho! ;)

8 Rich and Creamy Carrot Soup ½ teaspoon extra virgin olive oil ½ onion, diced 2 carrots, diced 1 sprig thyme 1 pinch sea salt 1 pinch black pepper ¼ cup plain greek yogurt 1. Heat the olive oil, onions and carrots in a small pot over medium heat, and cook until tender. 2. Add thyme, salt and pepper and cook for an additional 2 minutes, until thyme is very fragrant. 3. Transfer to a blender along with the yogurt and bone broth. Blend until smooth, then transfer back to pot. 4. Cook until hot, then serve. 5. Get your fill! :)

9 Cream of Mushroom Soup ½ teaspoon extra virgin olive oil 1 cup diced mushrooms 1 stalk celery, minced ¼ onion, minced 1 clove garlic, minced 1 sprig thyme Small pinch salt Small pinch pepper ¼ teaspoon worcestershire sauce ¼ cup plain greek yogurt 1. Heat the olive oil, mushrooms, celery, and onions over high heat, and cook until tender and golden brown, stirring frequently. 2. Add garlic and thyme, and cook until garlic is very fragrant. 3. Transfer mixture into blender along with yogurt, worcestershire sauce, and bone broth. 4. Purée until smooth, then transfer back into pot and heat until warm, before serving. 5. Indulge in this hearty, filling soup! (This is my personal favorite.)

10 Chunky Veggie Soup ½ teaspoon extra virgin olive oil ¼ cup diced onion ¼ cup diced carrots ¼ cup diced red bell pepper 1 cup finely chopped kale ¼ cup frozen peas ¼ teaspoon sea salt ½ teaspoon black pepper ¼ teaspoon powdered garlic ¼ teaspoon paprika 1 teaspoon red wine vinegar 1. Heat olive oil in a large sauté pan over medium-high heat. 2. Add onion, carrots and bell peppers, and sauté until tender. 3. Add kale, peas, and seasoning, and sauté an additional 2-3 minutes, until kale is wilted and peas are thawed. 4. Pour vinegar and bone broth into the veggie mix, heat, and serve. 5. Chow down on this healthy, tasty soup!

11 Fast Beef Stew ¼ teaspoon extra virgin olive oil ¼ cup lean ground beef ¼ onion, minced ½ cup chopped mushrooms ½ small sweet potato, finely diced 1 clove garlic, minced 1 sprig thyme Small pinch salt Small pinch pepper Small pinch paprika ¼ teaspoon worcestershire sauce 1 cup bone broth 1. Heat oil over medium high heat in a large sauté pan. 2. Add beef, along with onions, mushrooms and sweet potato, and cook until beef is browned and vegetables are tender. 3. Add garlic and thyme, along with spices, and cook until the mixture is very fragrant. 4. Add worcestershire sauce and bone broth and cook until bone broth is hot (add more broth if you prefer more of a soup and less of a stew.) 5. Be satisfied! :)

12 Classic Tomato Soup ½ teaspoon extra virgin olive oil 1 small onion, diced 1 carrot, diced 1 clove garlic, minced ¼ teaspoon dried oregano ¼ teaspoon dried basil ¼ teaspoon black pepper ¼ teaspoon sea salt 1 cup crushed tomatoes ¼ cup light sour cream 1. Heat oil over medium high heat in a large sauté pan. 2. Add onion and carrot and cook until tender, then add garlic and cook until extremely fragrant. 3. Season with spices, and cook an additional minute, then add the crushed tomatoes to deglaze the pan. 4. Transfer to a blender along with the sour cream and bone broth and blend until smooth, before transferring back into a pan and cooking until slightly thickened. 5. Drink in the zesty flavor!