Hot and Sour Soup (Vegetarian)

This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it!! It’s my new favorite vegetarian soup that I know you are going to absolutely love!!

Hot and sour soup recipeHot and Sour Soup

When we were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. You all have been asking me for some comforting warm soup recipes, so I knew this is the one I wanted to share!

There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

Easy hot and sour soup

The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

We use veggies as the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but feel free to substitute in what you like or have on hand. The soup is slightly thickened using a bit of arrowroot and then finally you are going to stir in some scrambled egg to make fine “ribbons”. We wait until the end to add white vinegar (though you can also use unseasoned rice vinegar if you have that) and ground white pepper to let those flavors shine through.

Hot and sour soup recipe

Add in tofu if desired, cilantro and some red pepper flakes to add a bit more heat to it! I generally avoid soy, but occasionally will use tofu if it fits a recipe, like this soup. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn’t your thing, you can totally leave it out. We loved this as a vegetarian soup, and didn’t feel it lacked anything but if you wanted to make this meal using meat traditionally some pork might be added, but chicken would also be delicious in this.

If you like this soup recipe, try these others:

 

Hot and Sour Soup

Prep Time 00:05 Cook Time 00:30 Serves 4

Ingredients

  • 1 tablespoon and 1 teaspoon avocado oil, divided
  • 5 ounces shiitake mushrooms, sliced
  • 1 onion, small dice
  • 1 teaspoon fine sea salt
  • 3 garlic cloves, minced
  • 1” ginger, grated
  • 2 large carrot, cut into matchsticks
  • 2 cups shredded brussels sprouts (see note)
  • 1 cup napa cabbage, finely sliced 
  • 1 medium zucchini, cut into matchsticks
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos
  • 3 eggs, beaten and whirled in
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper
  • 2 scallions, sliced thin, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu, drained and diced (optional)
  • Red pepper flakes, to taste 

Directions

  1. Heat a large heavy bottomed pot over medium high heat and add oil.
  2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
  3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
  4. Add garlic and ginger, cook 1 minute.
  5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
  6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
  7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
  8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
  9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
  10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

Recipe Notes

  1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
  2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Black Bean Soup (VEGAN!)

This Easy Black Bean Soup recipe is a delicious and quick weeknight dinner or lunch meal prep. It’s vegan, takes about 30 minutes and so hearty! Garnish with your favorite toppings and you have a warm, quick satisfying meal! I am literally in love with this soup. Mike also loved it cold as a black bean dip!

black bean soup recipe

Quick Black Bean Soup

Come the cooler weather and all I’m craving for dinner is a warming soup! You all know I love this chicken soup, or really any of these other ones, but every once in a while I’m craving something hearty and this Quick Black Bean Soup does the trick! Mike loves it too! While beans and legumes aren’t an every day food for us, when my gut health is in check I find I can tolerate them from time to time. Definitely do what is best for your health! We also love how economical this soup is to make, with staple ingredients. This serves about 6 portions, so if you have some leftover it’d be a great meal to bring for lunch later in the week.

We wanted to make this a really quick weeknight dinner soup, we opted for use of canned black beans. Just make sure to drain and rinse them really well! This one is also a bit on the grown-up side with the spice, so feel free to omit the jalapeño and lower the chipotle powder, if necessary, for those who don’t love the heat.

how do i make black bean soup?

How do you make black bean soup out of canned black beans?

We loved how quick this soup is thanks to canned black beans. To make simply:

  1. Saute your aromatics.
  2. Add your spices, seasoning and stock and beans and cook for 10 minutes.
  3. We puree some at the end, but this is optional!

Tools we used for this recipe:

canned black bean soup

If you like this soup recipe, check out these others healthy soups we love:

 

Easy Black Bean Soup (Vegan)

Prep Time 00:10 Cook Time 00:25 Serves 6

Ingredients

  • 1 tablespoon avocado oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 jalapeño, fine dice with seeds (optional)
  • 6 cloves garlic, minced
  • 2 teaspoons salt
  • 1 or 2 teaspoons chipotle powder (choose your heat level, or omit. We use 2)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • 2 tablespoons lime juice
  • 1 quart (4 cups) vegetable stock
  • 3-14.5 ounce cans black beans, drained and rinse
  • for garnish: cilantro sprigs, cotija cheese (optional: leave out for vegan) and avocado

Directions

  1. Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
  2. Add jalepeño, garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
  3. Add in lime juice, vegetable stock and black beans. Raise the heat to high to bring to a boil. Lower heat to medium and continue to cook for 10-15 minutes, until the vegetable stock reduced and the soup has thickened slightly.
  4. If you want to puree the soup (we do), reserve 1-2 cups on the side. Using  an immersion blender, puree the soup. Stir in the reserved soup.
  5. Garnish with cilantro, avocado and cotija cheese, if using.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Turkey Chili (Stove-Top or Instant Pot)

Healthier Classic Turkey Chili - Lexi's Clean Kitchen #turkey #chili #soup #intstantpot

This is my classic go-to healthy turkey chili recipe all fall and winter long. I call it healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it on the stove-top or right in your Instant Pot pressure cooker for an easy turkey chili recipe! Simply swap out turkey for beef to make the best beef chili recipe!

Turkey Chili Recipe with toppingsHow to Make Turkey Chili

The best part? You can customize this chili to your liking. Some days I’ll add more veggies based on what is in season. Make it on the stove-top, or in the Instant Pot pressure cooker! I’ve also perfected this chili to be equally delicious with or without the beans. Instant Pot directions included, and Whole30-approved!

Healthy Turkey Chili Recipe

Ahhh… comfort food. I think I could make this recipe with my eyes closed at this point! It is always a huge hit and it’s one of my top rated recipes. Perfect for a big party, football Sunday, or for a good weekly meal prep (tons of leftovers). The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season! For a beanless turkey chili, and to make this Whole30 compliant, simply omit the beans! They are optional!

Healthy Turkey Chili

How to Make Chili in the Instant Pot

  • Using the sauté function, sauté the veggies until soft.
  • Add meat and cook until brown.
  • Add in the spices, tomatoes, and water (reduce water to 1 cup)
  • Lock the lid and cook under manual -> high pressure for 15 minutes.
  • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
  • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
  • Notes: If you added too much water, use the sauté function for a few minutes to reduce the water down!

Want more chili recipes?

Healthy Turkey Chili Recipe

What do you top chili with?

  • Scallions
  • Avocado Slices
  • Cheese
  • Diced Onion
  • Cilantro
  • Diced Tomatoes
  • Guacamole
  • Tortilla Chips
  • Shredded Lettuce
  • Sour Cream
  • Additional red pepper flakes if desired for heat
  • and MORE!

Turkey Chili

Prep Time 00:15 Cook Time 03:00 Serves 6

Ingredients

Directions

  1. In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
  2. Add the meat to the pot and cook until browned, stirring often to break up the meat.
  3. Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
  4. Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
  5. Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
  6. Store in refrigerator for 1 week or store in the freezer.


Recipe Notes

  • *Omit beans to make this Whole30 compliant and paleo-friendly
  • How to Make Chili in the Instant Pot
    • Using the sauté function, sauté the veggies until soft.
    • Add meat and cook until brown.
    • Add in the spices, tomatoes, and water (reduce water to 1 cup)
    • Lock the lid and cook under manual -> high pressure for 15 minutes.
    • Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
    • Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
    • Notes:
      • If you added too much water, use the sauté function for a few minutes to reduce the water down!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Roasted Poblano & Chicken Soup (VIDEO)

Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

Roasted Poblano Peppers

The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

How do you cook poblano peppers?

  • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
  • How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.

What can I use in place of poblano peppers?

  • Anaheim
  • Bell pepper (milder)
  • Canned chile peppers
  • Serrano pepper (hotter)

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

If you like this recipe, you’ll love these soup recipes:

Watch the video: 


 

Roasted Poblano & Chicken Soup

Prep Time 10 Cook Time 30 Serves 6

Ingredients

  • 1 tablespoon avocado oil or oil of choice
  • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can green chilies
  • 1 14.5 ounce can cannellini beans
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper 

Garnishes

  • Tortilla chips, crumbled
  • Feta cheese, crumbled
  • 1 avocado, diced
  • Fresh cilantro, roughly chopped
  • 1 jalapeno pepper, sliced
  • 1/2 red onion, finely diced
  • 1 lime, sliced into wedges

Directions

  1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
  2. In a large dutch oven, heat oil on medium-high heat.
  3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
  4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
  5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
  6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
  7. Gently take the chicken out of the soup. Let cool, shred and set aside.
  8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
  9. Taste and adjust seasoning as needed.
  10. Serve warm with desired toppings!

Recipe Notes

  1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
  2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
  3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Classic Lobster Bisque

Classic Lobster Bisque {dairy-free option} | Lexi's Clean Kitchen

I have been wanting to make a homemade Classic Lobster Bisque for so long now and I am SO HAPPY that I did! This Classic Lobster Bisque is so creamy, flavorful, and surprisingly simple to make. A must-make if you love lobster!

Living in New England, Summer means lobster rolls, lobster bisque, and all things lobster! Though a warm dish, lobster bisque still screams summer to me!!

Classic Lobster Bisque | Lexi's Clean Kitchen

And I quote from my trusty taste tester husband, “This might be the best lobster bisque I’ve ever had!”

Where we buy lobster: We go to local fish markets to get our lobster! I like supporting local business owners, and I often find the quality to be superior. Also, you can usually buy cooked lobster meat out of the shell, which saves lots of time and effort when making your own lobster bisque!

Classic Lobster Bisque | Lexi's Clean Kitchen

I always save extra lobster to garnish and look fancy! I mean, just look at how amazing this looks! Make it classic with local, good quality heavy cream, or opt for a dairy-free version!

Classic Lobster Bisque | Lexi's Clean Kitchen

 

Classic Lobster Bisque

Prep Time 10 minutes Cook Time 25 minutes Yields 4

Ingredients

  • 1 teaspoon avocado oil
  • 1 shallot, minced
  • 2 cloves garlic
  • 1/4 cup fresh portobello mushrooms, sliced
  • 1/4 cup onions, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup dry white wine
  • 1/8 teaspoon hot sauce of choice, we love Frank’s RedHot Original!
  • 1 teaspoon fresh or dried thyme, if using fresh thyme set aside more for garnish
  • 1/2 teaspoon sea salt, more salt to taste
  • 1 teaspoon black pepper, more to taste
  • 2 cups fish stock (or chicken stock)
  • 1 tablespoon tomato paste
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon paprika, more to taste
  • 1 1/2 cups good quality heavy cream, or 1 cup dairy-free substitute (see notes)
  • 3 tablespoons butter
  • 1/2 pound cooked lump lobster meat
  • 2 tablespoons Parsley for garnish

Directions

1.In a saute pan, heat oil over med-high heat and sauté shallots, onions, and garlic for one minute. Add the celery, carrots, and mushrooms. Cook for 5-8 minutes until mushrooms have browned and the carrots have softened.
2.Deglaze the pan with the white wine. Cook for 2-3 minutes.
3.Add the hot sauce, thyme and salt and pepper. Saute for another minute.
4.Add the paprika, cayenne, and broth - mix well
5. Stir in tomato paste. Pour into a high speed blender, and blend until creamy.
6. Pour bisque into a medium-sized pot and simmer over low heat for 10-15 minutes.
7. Whisk in heavy cream and butter and bring to a boil over high-heat.
8. Lower the heat to a simmer and add in lobster. Cook for 2-3 minutes until lobster is warm.
9. Serve hot topped with parsley and fresh thyme.

Recipe Notes

*If you don't have a high speed blender, make sure to blend the soup long enough to reach a creamy consistency.

*Dairy free substitute: 1/2 cup cashews soaked for at least 4-6 hours, 1/2 cup water. Blend soaked cashews with water until smooth and creamy. The cashew cream will be thick. Use 1 cup of the cashew cream in place of the heavy cream in step 7. If re-heating the dairy-free soup, you might need to add more stock to thin the consistency out.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Instant Pot Pho

I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho made in the pressure cooker is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.

Instant Pot Pho

Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!

Instant Pot Pho

I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!

What is an Instant Pot?

The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.

Instant Pot Pho

Do you love your pressure cooker? Try these pressure cooker recipes:

Instant Pot Pho

Prep Time 10 min Cook Time 1 hour and 15 minutes Serves 6

Ingredients

    Bone Broth

    • 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
    • 2 medium onions, sliced in half
    • 2 cloves garlic, skin removed
    • 2 medium carrots, sliced in half
    • 2 knob of ginger, sliced in half
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground coriander
    • 1 teaspoon whole black peppercorns
    • 2 teaspoon salt
    • 4 whole star anise
    • 1 teaspoon ground cardamom
    • 6 cups of water

    Add-ins

    • 1/2 teaspoon fish sauce
    • 1 cup bean sprouts
    • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
    • 1 lime, cut into wedges
    • 2 scallions, sliced thinly
    • 1 box of rice noodles, par-cooked based on package instructions
    • 1 bunch Basil
    • 1 bunch Cilantro
    • 1 teaspoon Sriracha
    • 1 tablespoon fresh mint
    • Fresh Hot Red Pepper, sliced

    Directions

    1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
    2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
    3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
    4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
    5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
    6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.

    7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!


    Recipe Notes

    • * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
    • When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
    • * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, you will get $15 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
    • *Make it in your slow cooker!
    • Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!