marrow bones, carrots, celery, garlic, potatoes, kale leek

Vegetable Beef Bone Broth

This delicious and satisfying broth combines all the vitamins and minerals of a variety of vegetables with the nutritious benefits of organic, grass-fed beef bones. It’s a simple process, and while it takes a while, it’s not all that labor intensive—just some chopping at the beginning and then a long, slow simmer on the stove. It’s not necessary to peel the vegetables, just chop them into chunks. You can use pretty much any vegetables you have on hand. Drink the broth as is; use it for cooking rice, quinoa, or other grains; or make it a base for a hearty soup. It freezes well, so you can make it once in a while and store it for an easy lunch or dinner.

Makes 6 quarts

  • 1 ½ pounds Panorama Organic marrow bones
  • 6 carrots
  • 2 yellow onions
  • 1 leek, white and some of the green
  • 1 bunch celery
  • 1 pound red potatoes
  • 1 yam
  • 6 large garlic cloves
  • 1 bunch flat-leaf parsley
  • 1 bunch spinach
  • 1 bunch kale
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon sea salt
  • Juice of 1 lemon

Heat the oven to 450 degrees F. Line a sheet pan with foil and place the bones on the pan. Roast for about 10-12 minutes or until the bones are browned. Remove from the oven and set aside.

While the bones are roasting, wash the carrots, onions, leek, celery, potatoes, yam, garlic, parsley, spinach, and kale. Cut everything into large chunks. There’s no need to peel anything, including the onions and garlic.

Place the chopped vegetables into a large stockpot. Add the marrow bones and any drippings from the roasting pan. Cover with water, about 8 quarts. Stir in the peppercorns, bay leaves, sea salt, and lemon juice. 

Cover and bring to a boil over medium high heat, then reduce heat and simmer slowly for 8-12 hours. Check occasionally to make sure there’s still plenty of water covering the vegetables. The longer the broth simmers, the more flavor and nutrients are extracted.

When the broth is done, remove from heat, uncover, and let sit for a while to cool a bit. With a slotted spoon, pull all the vegetables and marrow bones out of the broth. Discard. Strain the broth through cheesecloth and put into containers for storage.

Freeze for up to six months.