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Bone Broth

Bone Broth


  • 2-4 lbs. broth bones, lamb or beef
  • 1-2 carrots, cut into large chunks
  • 1-2 ribs celery, cut into large chunks
  • 1 small onion, cut into large chunks
  • 1 Tbsp. apple cider vinegar
  • salt, to taste


  • Preheat your oven to 375 degrees F. Place bones on a roasting pan or baking sheet and roast for one hour or until nicely browned.
  • Place roasted bones in slow cooker. Add vegetables, vinegar, and 1-2 Tbsp. salt. Fill the slow cooker with water so that bones are covered as much as possible. You can also make your broth in an instant pot, or in a soup pot on your stovetop.
  • Cover and cook for 24-48 hours in your slow cooker Alternate methods: simmer for 6-12 hours in a soup pot on stovetop or pressure cook for 2-4 hours in your instant pot.
  • Remove the bones and veggies, and strain the broth through a sieve or cheesecloth.
  • Season to taste with salt.
  • Pour into glass jars and refrigerate for 3-5 days. Or freeze in freezer-safe containers for later use.
  • To serve: heat broth and drink. Add a rosemary sprig to your mug if desired. Or use broth in soup or as cooking liquid for rice and other grains.

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