This gut-friendly broth is made from leftover bones in the slow cooker. The end result is a filling, comforting and tasty soup perfect for keeping you going on cold days.
Prep Time10mins
Cook Time10hrs
Total Time10hrs10mins
Servings: 12
Ingredients
2carrotsunpeeled & scrubbed
2stalkscelerychopped, include leaves
1mediumonionroughly chopped
7clovesgarlicpeeled & smashed
3.5poundsgrass-fed beef or chicken bonespreferably joints & knuckles
2bay leavesdried
2tspsalt
2tbspapple cider vinegar
Instructions
Place all the vegetables and the garlic, bones, and bay leaves into a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).
Cook for 8 to 10 hours on low.
Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.
The broth will keep for three days in the fridge and three months in your freezer.
Notes
Substitute: Feel free to substitute chicken, fish, or pork bones or to combine them all.