Nourish your body with this delicious nutrient-dense bone broth. All of that gelatinous goodness will fuel your body. Warm bone broth in a large coffee mug was my go-to during those early postpartum months to get my mineral stores back in a good place and re-hydrate. After pregnancy, birth, and nursing – your minerals really take a hit. 

Sourcing quality products is what you’ll want to focus on when making bone broth. This version is a little extra. Feel free to add or subtract what you have on hand. My best bone broth hack is to add vegetable and bone scraps to a bag in my freezer for a few weeks as I use them for dinners. Once the bag is full, it’s time to make broth. 

Try fire cider for another option to boost that immunity. 

bone broth

Herbal Bone Broth


  • 2lbs bones
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 tablespoon sea salt
  • 1 lemon
  • 1 sheet of seaweed
  • 1 tablespoon of ghee or butter
  • 1 tablespoon of ginger
  • 3 cloves garlic
  • 1 tablespoon oregano
  • 2 bay leaves
  • 3 tablespoons apple cider vinegar


1. Roast bones on 375 degrees F for 30 minutes.

2. Simmer in a large pot with water overnight, or for eight hours.

3. Add the remaining ingredients. Simmer for six more hours.

4. Let cool.

5. Pour into jars to process or store flat in freezer bags (see note)


While using plastic freezer bags isn't ideal, this is often the easiest and best option for some. Once broth has completely cooled, measure desired amount into bag. Remove air and seal bag, lay bag flat on baking sheet. Label with marker. Stack multiple bags on top of baking sheet and place in freezer. When frozen, take bags off baking sheet for storage. I recommend storing in 2-4 cup increments.