Don't Let Your Vegetables Go Bad, Freeze 'Em for Bone Broths

Today's Tip Comes from a reader, Erin, who writes:

Quick tip: When my veggies in my fridge are just starting to "turn", I put them in the freezer until I'm ready to make a batch of broth. Then just put them frozen into the slow cooker with the bones. Makes for an easy, economical, way to add veggies to my broth.

This is a great tip for onion tops, too - you don't have to throw them away, just freeze them and toss them in your broth!  Any veggie can be frozen for soup using your bone broth, too. Scoop out the broth from your slow cooker or pour from a mason jar in the refrigerator if you are storing the broth after it is done cooking. Heat up the soup and the frozen veggies in a separate pan and add herbs of choice and any extra meat.

Here's how to make bone broths:

Nourishing Bone Broth (Basic All Around Recipe for most bones)

Slow Cooker Beef Bone Broth

Chef Tip: Roast your Beef Bones before Making Broth

Bone broth is a wonderfully healing, immune-building real food solution to getting and staying well.  Bone broths are packed with the minerals your intestines need to function, and since about 75% of our immune system is in the gut, drinking bone broths regularly can make a huge impact on how you feel. 

When you make your beef bone broth, however, it can become a bit sour, unless you roast the bones first.  Place your bones in a roasting pan or on a parchment lined cooking sheet with sides (there is juice to capture).  Then roast in the oven at 375 degrees for about 45 minutes (depending upon the size of your bones). 

Transfer the bones and all of the juice to a large Dutch oven on your stove top or to a slow cooker.  Then follow this recipe for making the broth:  Nourishing Bone Broth.

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Nourishing Bone Broth by Brooke Kaufman

Healing the Gut with GAPS: An Introduction by Brooke Kaufman

Roast Chicken with Figs, Thyme & Garlic by Elisabeth Veltman