canning freezing soup

Bone Broth

Print Friendly, PDF & Email
Rich, garlicky base for winter soups and stews


Beef marrow bones make a rich broth that is as nutritious as it is tasty.  Roasted garlic makes a fabulous addition to Bone Broth.  You’ll love having it on hand in your freezer or pantry shelf (if pressure canned) to make rich, meaty soups and stews all winter long.  (Take a peek at Beef & Barley Soup with Vegetables and Cheeseburger Chowder.)

4 lbs. meaty beef or lamb marrow bones
1/4 cup apple cider vinegar
3 onions, quartered (no need to peel)
3 carrots, quartered (no need to peel)
4 celery stalks, quartered
Handful mushrooms, optional
3 cloves garlic, peeled
2 bay leaves
1 tsp whole peppercorns
Several sprigs fresh thyme
Handful parsley
Place bones on broiler pan or in a roaster.  Roast at 400 degrees F 30-45 minutes, stirring occasionally until bones are browned.
Transfer bones to a large soup pot or slow cooker.  Add vinegar and water to cover bones by 2 inches.  Leave at room temperature 1 hour if using a pan on the stove.  Add remaining ingredients and turn heat to medium; bring to a simmer. Skim any foam that forms on the surface.  Simmer on low 3-24 hours, uncovered.  Depth of flavor and nutrition increase with longer cooking times.
 If using a slow cooker, set heat to “low” without the 1 hour rest period and cook 8-12 hours, covered.  
Check on water level occasionally; bones should remain covered.  Add boiling water if necessary.  When broth is done remove lid and let cool for 1 hour.  Strain through a fine mesh sieve or colander lined with several layers of cheesecloth.  
Refrigerate and use within a week, or freeze in straight-sided can-or-freeze jars or freezer containers for use within a year.  You can also pressure can bone broth following instructions found in the Ball Blue Book. 

Leave a Reply