It seems like everyone is getting sick right now! Would you like to increase your immunity with an easy crock pot recipe? If so, then read this post to see how I make Beef Bone Broth and Soup in my crock pot!
The first two steps are done the week or so BEFORE I make the broth.
1: I either save the bones from a beef roast/steaks, or I buy bones from the grocery store.
These need to be stored in the freezer.
2: I collect the trimmings from my veggies as I cut them and put them in a Ziploc.
Things I collect: The ends of carrots, onions, zucchini, celery and peppers, as well as slightly wilted spinach and leafy greens. Basically, any kind of vegetable you'd expect to find in a vegetable soup. These Ziplocs go in the freezer until they are full.
3: once I have a full Ziploc of veggie cuttings, I add those to the bottom of the crock pot.
You really only need to add enough veggies to fill about 1/2 of the pot.
****Add the following FRESH veggies if you haven't collected them as frozen veggies: An onion, several carrots, and several pieces of celery.
4: I add the bones on top of the veggies.
5: I add 5-6 teaspoons of Better Than Bouillon.
6: I liberally sprinkle Basil, Parsley, Oregano, and Thyme on top of the bones and veggies.
7: I fill the crock with water, leaving about 2 inches at the top.
8: I set it on low for 8-10 hours (overnight on a weekend is great).
9: I strain out the bones and veggies, leaving just the broth.
This is a strainer on top of a 4-cup Pyrex measuring cup. Straining it into a measuring cup makes it easier to pour into the muffin cups in the next step.
10: I let the broth cool and then put it in 1-cup muffin tin to freeze it.
Once the broth is frozen, I pop it out of the muffin tin and put it in a Ziploc to store in my freezer. When I'm ready to make soup, I just thaw several cups and use it as my soup base.
Do you have any crock pot bone broth recipes? I'd love to hear about them!