The Easiest Quick Broth

The Harvested Kitchen uses affiliate links (including Amazon Affiliate links), which may be included on this page. This means that I may earn a small commission for purchases made using these links (at no additional cost to you).


I always save the bones from our meat and scraps from our veggies for making a quick broth, and with a lot of soup happening over here lately, it has been so handy.⁠

Could I just go buy broth for soup recipes? Sure could. ⁠
Can you use regular broth in your recipes if you don’t want to save your bones and make your own? Absolutely. ⁠

BUT, I like to make my own because it reduces food waste, and honestly, I think the flavor of fresh broth is just so much better than store-bought! Plus, if you typically whip up soup on a whim like me and not always prepared with store-bought broth on hand, it helps to be able to somewhat quickly make some.

So start saving your bones and veggie scraps and give this a try for your next batch of soup!⁠

One thing to note — feel free to use any other spices you want to season your broth. I like to use spices that are easily strained and won’t accidentally pass through (I’m looking at you, whole peppercorns). I just like it to be easy when it comes time to strain!

Have you made this? Let me know what you think or any questions you have in the comments below!


RECIPE (Makes approx. 16-20oz)

INGREDIENTS:

  • A handful of bones (I used beef and venison)⁠
  • 4 cups water⁠
  • Scraps of 1 medium onion⁠
  • Peelings of 1 large carrot⁠
  • pinch of salt and pepper⁠
  • 1 bay leaf⁠
  • 1/2 rosemary sprig

DIRECTIONS:

Put everything in a pot, cover with water, bring to a boil, then let simmer for about an hour. Remove from heat, strain, and store. ⁠