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Ingredients
about 2 pounds of good quality bones
1 medium carrot, peeled and chopped
1 medium onion, chopped
1 stalk of celery, chopped
3 cloves of garlic, peeled and roughly chopped
1 tbsp organic apple cider vinegar
sea salt
vegetable ends (optional)[/vc_column_text][vc_single_image image=”6568″ img_size=”medium” style=”vc_box_outline” border_color=”green”][/vc_column][vc_column width=”1/2″][vc_column_text]
Instructions
1. Place the bones in a 3-quart slow-cooker. You can easily adjust this recipe to the size of your slow-cooker. The bones should fill up about 3/4 of the slow-cooker.
2. Peel and cut your vegetables and garlic. If you are using organic produce, you can just roughly chop them. You can also add vegetable scraps.
3. Fill the slow-cooker with filtered water. Season with a generous amount of salt (about 1-1.5 tsp).
4. Add 1-2 tablespoons (or one good ‘glug’) of organic apple cider vinegar.
5. Set the slow-cooker on low and cook for 18-24 hours.
6. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. The fat can be removed and used for cooking/flavoring vegetables.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Add 250g green or yellow split peas (washed, soaked in water for a few hours and washed again) and enough water/stock and bone broth to cover peas by a few centimeters.
Bring to the boil and simmer covered for about an hour until peas are fully cooked.
Enjoy like this or blitz for a thicker soup.
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