Top Three Types of Broth you Can Cook It if you Have Diabetes

Vegetable broth

Servings: six cups

Ingredients :

• One tbsp. coconut oil

• One large onion

• Two stalks celery, including some leaves

• Two large carrots

• One bunch of green onions, chopped

• Eight cloves garlic, minced

• Eight sprigs fresh parsley

• Six sprigs fresh thyme

• Two bay leaves

• One tsp. salt

• Two quarts water

Instructions – Allergies: SF, GF, DF, EF, V, NF

Chop veggies into small chunks. Heat oil in a soup pot and add onion, scallions, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 7 minutes, stirring occasionally.

Bring to a boil and add salt. Lower heat and simmer, for thirty minutes. Strain. Other ingredients to consider broccoli stalk, celery root.

Chicken Broth


• Four lbs. fresh chicken (wings, necks, backs, legs, bones)

• Two peeled onions or 1 cup chopped leeks

• Two celery stalks

• One carrot

• Eight black peppercorns

• Two sprigs fresh thyme

• Two sprigs fresh parsley

• One tsp. salt

Instructions – Allergies: SF, GF, DF, EF, NF

Put cold water in a stockpot and add chicken. Bring just to a boil. Skim any foam from the surface. Add other ingredients, return only to a boil, and reduce heat to a slow simmer. Simmer for two hours. Let cool to warm room temperature and strain. Keep chilled and after you can use or freeze broth within a some days. Before using, defrost and boil.

Beef Broth


• Four to Five pounds beef bones and few veal bones

• One pound of stew meat (chuck or flank steak) cut into 2-inch chunks

• Olive oil

• One to two medium onions, peeled and quartered

• One to two large carrots, cut into 1-2 inch segments

• One celery rib, cut into one-inch segments

• Two to three cloves of garlic, unpeeled

• A handful of parsley  stems and leaves

• One to two bay leaves

• Ten peppercorns

Instructions – Allergies: SF, GF, DF, EF, NF

Heat oven to 375°F. Rub olive oil over the stew meat pieces, carrots, and onions. Place stew meat or beef scraps, stock bones, carrots and onions in a large roasting pan. Roast in the oven for about 45 minutes, turning everything half-way through the cooking.

Place everything from the oven in a large stockpot. Pour some boiling water in the oven pan and scrape up all of the browned bits and pour all in the stockpot.

Add parsley, celery, garlic, bay leaves, and peppercorns to the pot. Fill the pot with cold water, to 1 inch over the top of the bones. Bring the stockpot to a regular simmer and then reduce the heat to low, so it just barely simmers. Cover the pot loosely and let simmer low and slow for 3-4 hours.

Scoop away the fat and any scum that rises to the surface once in a while.

After cooking, remove the bones and vegetables from the pot. Strain the broth. Let cool to room temperature degree and then put it into the refrigerator.

The fat will solidify once the broth has chilled. Discard the fat (or reuse it) and pour the broth into a jar and freeze it.