Simple Bone Broth and Vegetable Broth


With the weather becoming colder, soups are a wonderful way to warm up. In my opinion, homemade broth is more flavorful and nutritious than store bought. Try these simple vegetable and bone broth recipes in your autumn soups and stews!

Thank you to Buried Treasures Farm for the cabbage, carrots, onion, and garlic. Also, thank you to Kirby Farms for the bones.

Bone Broth:

  • 1.5-2 Ibs of bones
  • 2 tbls of apple cider vinegar
  • 3 celery stalks
  • 3 carrots
  • 1 onion
  • 1 garlic bulb
  • 1 bay leaf
  • handful of fresh herbs of your choice (I used thyme and rosemary)
  • salt and pepper to taste


Scrub vegetables.

Cut vegetables, with the skin on them, into large chunks and put into a crockpot. I like to use the celery leaves and keep the onion and garlic peels on. I recommend wedging the onion into 6-8 pieces and cutting the garlic clove horizontally in half.

Place the bones on top of the vegetables.

Pour the apple cider vinegar over the bones.

Add 8-12 cups of water (or enough to cover everything).

Add the herbs and bay leaf. Pick some of your favorite herbs and add about a handful. Add salt and pepper if desired.

Cook in the crockpot on low for at least 12 hours. The longer it cooks the stronger the flavor becomes. I have cooked it for up to 24 hours.

When the broth is done cooking, strain it. Use the broth for soups or drink it by itself. Bone broth is packed full of healthy vitamins and minerals and tastes great by itself.

Store in airtight container in the refrigerator for up to 5 days. If you will not be using it right away store in the freezer (I like to store the broth in mason jars).


Vegetable Broth:


  • 5 small carrots
  • 3 celery stalks
  • 1 onion
  • 1 garlic bulb
  • half of a small cabbage
  • handful of herbs
  • 1 bay leaf
  • 8-12 cups of water



Scrub the vegetables.

Chop the carrots and celery into large chunks. Leave the peel on the carrots and include the leaves on the celery. Put into a stockpot.

Wedge the onion (with the skin on) and chop the garlic bulb horizontally in half. Add to the pot.

Wedge half of a small cabbage and add it to the pot along with your choice of a handful of herbs (I used thyme, rosemary, sage, and parsley) and a bay leaf. Add salt and pepper if desired.


Add 8-12 cups of water depending on how strong you want the flavor. Less water for a stronger broth and more for a lighter broth.


Bring water and vegetables to a boil, reduce the heat to a simmer and let the broth simmer for an hour to an hour and a half depending on how strong you want the flavor to be.


Strain the broth into a large dish. Use the broth to make soup or drink it warm by itself. The broth can be refrigerated in an air tight container for up to 5 days.  You can also freeze the broth in mason jars if you do not plan to use it right away.



Next week I will be posting a wonderful stew recipe so save your broth!