Boneless Bone Broth

Boneless Bone Broth
Print Recipe
Making this broth is really easy. As always, organic ingredients are best.
Boneless Bone Broth
Print Recipe
Making this broth is really easy. As always, organic ingredients are best.
Instructions
  1. I like to freeze all the scraps from veggies and then just add them to the pot. If you don’t want to do this, and I do this also, you can use fresh vegetables – carrots, celery, onion, peppers, potatoes, cauliflower, broccoli, cabbage – whatever works for you.
  2. You might want to saute the fresh veggies in a little olive oil for just a couple of minutes to help release the flavor. If you are using *Garlic and *Tumeric add them to this as well. Then add the veggies to a stockpot and fill with water. *1 Garlic clove minced *½ chunk fresh Tumeric or ¼ teaspoon powdered Tumeric And sometimes I even add egg shells to the pot
  3. Add a dash of Himalayan Salt and freshly ground black Pepper If you like a little spice add a dash of Cayenne pepper
  4. And don’t forget your seaweed: Wakame, Dulse, Kombu or Arame You only need one type of seaweed per pot of soup
  5. Bring to a near boil, lower heat and let simmer about 45 minutes. If using a crockpot heat on Hi for about 2 hours, then reduce heat to Low setting for about 4-6 hours
  6. Turn off heat and while the soup is still warm add a handful of Spinach, Kale, Swiss Chard, or Collards. If using a crockpot, add at about the last hour.
  7. At this time, you can even add about ¼ cup organic light Miso Paste to get the added benefits of a fermented food. Fermented foods are probiotic, help improve digestion, boost the immune system and improve energy.
Recipe Notes

Strain off the vegetables and you have your Boneless Bone Broth to drink or use in cooking.
You can also serve it as good old fashioned vegetable soup and leave the veggies in it.

Traditional bone broth needs to simmer at least 12 hours or more, so see how much time you save!!

And they say that being a vegetarian is hard work!!!

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