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A journey into food as medicine, plant medicine, cycles, seasons and deep healing 

Beet and Nettle Herbal Broth

11/8/2019

50 Comments

 
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Sometimes you accidentally make something so good  and so nourishing that you have to get it up right away.  This was one of those sometimes. Most of my recipes come from something that I have made forever and at some point I get asked for the recipe so many times that I just commit to writing the post!

This recipe was divine creation! I tasted it and wanted to drink that whole pot.  Seriously.  
​

I started with the intention to make my Vegan “Bone Stock”, but I had lots of beets and beet greens from the garden that needed to be used.  My dad always makes his stock with beets and I love it, so I decided to throw them in. I also had extra nettles and a bunch of other leftover herbs from the summer. Then I started to throw in all of the other “extras” that I had. So, it began.

It turned into a deep red, nourishing, herbal goodness.  I will be adding this broth to my cleansing and postpartum protocols.  I am in love.

Ingredients:
  • 8-12 cups water (must cover your veggies with some room!)
  • 1 tbsp coconut oil 
  • 1 tbsp extra virgin olive oil
  • 1 onion onion quartered (with skins)
  • 1 bunch green onion chopped
  • 2 garlic bulb smashed 
  • 1 yellow or orange pepper roughly chopped (with seeds)
  • 2 in piece of ginger roughly chopped (with skin)
  • 4 cup beet greens (can substitute other greens)
  • 4 large or 6-8 medium beets quartered (with skins)
  • 3-4 cup mixed chopped vegetables and peelings I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery
  • 2 small potatoes quartered (with skins)
  • 2 small or one medium sweet potato quartered
  • 1/2 c dried shiitake mushrooms or 1 cup fresh shiitake mushrooms
  • 1 tbsp peppercorns
  • 1 tbsp dried oregano
  • 2 tbsp ground turmeric
  • 1 tbsp coconut aminos 
  • 1 whole nutmeg
  • 1 tbsp whole coriander seeds
  • 2 bay leaves
  • 1/8 - 1/4 cup nutritional yeast flakes for extra flavor and vitamins
  • 1/4 cup dried nettle or 1 cup fresh nettle
  • Optional 1 fresh or dried Lion's Mane mushroom
  • Himalayan pink salt to taste​

Instructions: 
  1. Simply add everything to a large pot or Instant Pot. If you are preparing this broth on the stove top, bring to a boil.  Simmer covered for 2-3 hours. In the Instant Pot, use the manual setting for 40 minutes.  
  2. Once everything has been cooked down, strain the liquid into a large bowl using a fine mesh strainer.
  3. Serve immediately with Himalayan pink salt, or cool for later.  You can also freeze in mason jars for future use. Be sure to cool completely in the fridge before freezing.
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50 Comments
topresume link
11/10/2019 10:35:37 pm

If the broth Is going to make you heather, then all off us should do it! I am actually happy to see that you have intro cued this to us!
Beet and Nettle Herbal Broth seems to be a fresh broth recipe you had in here, that's why your readers have expressed their desire to try it. The ingredients are not really complicated to look at the market, that's why I am pretty sure that a lot of them will be interested to try it too! Hopefully, it's going to be amazing!

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Kathy J
10/25/2024 08:23:46 pm

Hi Mittens,
I made a bit pot of your Nettle & Beet Broth tonight. It is very good. Is there a limit as to how much of the broth you should consume in one day? I am making many changes to my food choices and have been eating WFPB for a few months now. Thank you for sharing the recipe. Is there another broth you would recommend I try making next?

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Jamie
2/21/2025 08:43:34 am

Hey Kathy!
We typically drink 8-16oz of broth per day! So glad you're enjoying our broths! If you haven't tried the plain vegan broth, that is definitely another yummy recipe to enjoy!

-Jamie from the Journey to Wellness Team

SARAH TORGESON
12/23/2024 05:36:13 am

I made this broth approximately a week ago it is delicious. As you mentioned somewhere in the blog or on the website, make sure you write down what you put in it. I love this broth. I've made the detox broth and the original vegetable broth, but this beet broth I could drink everyday thank you so much for sharing.

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Selam
2/3/2020 05:49:47 pm

This is my kind of staff, can't wait to try it. Do you trow out all the good vegetables?

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Mitten Lowe
2/5/2020 06:30:24 pm

It really is amazing! Once the vegetables have been cooked for a long time, they no longer have nutritional value. I usually feed them to my chickens!

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SARAH TORGESON
12/23/2024 05:37:13 am

I trade my used vegetables with my good friend for eggs so I can bake later. Love this barter community.

Julie Wickham link
3/24/2020 09:10:51 pm

My parent's and grandparent's generation learned the hard way to waste nothing, I learned from experienced pros when it came to cooking and living. This recipe it such a blessing because it follows exactly how I grew up, was taught and try to live today. I know this broth is going to taste delicious and be marvelously healthy because of its ingredients but there will be extra layers of pleasure, enjoyment and health because the veggies were used in their entirety, nothing was wasted.💓 Thank you so very much for sharing your creation❣

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Mitten Lowe
3/25/2020 08:57:16 am

Hi Julie! Yes, I grew up and feel the same way! This broth is so incredibly nourishing and you get to use all of your kitchen scraps. Let me know how it turns out. Sending you lots of nourishment and wellness!

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Heather
2/13/2025 11:53:07 am

Mitten I just watched your free webinar with Nick from The Sacred Science and LOVED it! Looking forward to your course on Broths and Elixers! Question if I may… not all of us have access to organic vegetables. When you say it’s OK to use the peels from things like carrots and onions would that be true for non-organic as well? It makes me a little nervous to think about adding those things to a broth with the potential of also adding chemicals

Karla Strawser
2/8/2021 01:59:47 pm

Might be a dumb question but are you just drinking the broth or cooking with it like a base for other dishes after you make it?

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Mitten Lowe
2/8/2021 04:09:48 pm

I drink the broth alone a lot! I also use for soups and stews!!

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Pool Screen repair Sarasota, FL link
5/5/2023 03:39:11 am

Awesome post. Keep up the good work.

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Naomi Ehrich
9/9/2023 12:58:21 pm

I want to make this for a ceremonial meal but the soup cannot have onions or garlic (including leeks.) Do you suggest just leaving them out or is there something else I might add for more robust flavor?

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El
1/28/2024 09:34:31 am

Did you get a response? I cannot have onions nor garlic nor any in those families as well. I was hoping to see a reply from Ms. Lowe to you.

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Mitten Lowe
1/29/2024 12:53:22 pm

You can leave them out! Be sure to add lots of other flavorful veggies and herbs! It will still be delicious!

Kelly Anderson
3/11/2025 09:31:12 am

I am curious, what do you normally use, when replacing yummy garlic, or onion? I bet you already have the answer, but I don't, so would love to hear your answer..

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Mitten Lowe
6/3/2025 09:00:02 am

Both can be left out and it's delicious!

Dillon Duke link
1/11/2024 10:32:58 pm

Great read thannk you

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Mitten Lowe
1/29/2024 12:52:01 pm

Yes! Enjoy!

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Megan Hollick
1/25/2024 06:16:15 pm

When you refer to beet do you mean beetroot?

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Mitten Lowe
1/29/2024 12:51:38 pm

Yes! Beet root!

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Linda Leith
1/27/2024 07:18:30 pm

Just made my first pot & it is cooling. What do you do with the veggies after you pour the broth off? It seems they are well overcooked & all the nutrition is in the broth? Just curious what to do with them?

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Mitten Lowe
1/29/2024 12:51:16 pm

Hi there! I love to make broth from left over veggies scraps and older veggies to feel like there is less waste. Then I give my spent veggies to the chickens, but you can compost etc. All of the yummy nutrients have moved into the broth you are are discarding the fiber and not vitamins and minerals. Enjoy!

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Leigh Hardy
1/31/2024 11:50:07 am

I can not wait to make this broth. I saw your interview w Nick polizzi and was interested in finding this recipe. Thank you for making it available to us

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Gina Weems
2/1/2024 04:13:27 pm

Thank you so much for the wonderful recipe!! I love that it’s from a culmination of you and your dad!! So special!
I watched the special last week and knew I had to make it right away…and was surprised I had all ingredients except beets. Off to the market!! It turned out so delicious!! And finally, thank you for sharing your enthusiasm and obvious kindness! I felt so happy!! 🤠

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Kathleen link
2/2/2024 09:59:04 am

1) It seems I could save time by putting the veggies inside an old pair of pantyhose which would act like a huge tea bag, but I don't have any pantyhose. What do you suggest instead?

2) How long should I simmer the broth for maximum extraction of nutrients? Is there some sort of general rule?

3) Can banana peels be used in any way in these broths?

4) I tried an onion/celery broth and found it exceptionally filling!

Reply
Jamie Chami
2/7/2024 09:53:36 am

Hey Kathleen!
They do make stock bags or other options that you could put the herbs and spices in (not sure they make them big enough for all of the veggies), but it's definitely not necessary.

On the stovetop, you would simmer for 2-3 hours. If you're using an instant pot, set it for 80 minutes!

I wouldn't use banana peels in any of these recipes.

Hope you enjoy!

--Jamie from the Journey to Wellness Team

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Sarah Torgeson
11/25/2024 06:56:52 pm

Kathleen, I get linen bread bags and smaller cheese cloth bags for nut milks on TEMU and they would large enough to hold all the cut up vegetables for broth. In fact it's a great idea then the spent vegetables can be squeezed to extract all the goodness and then out to the chickens with less mess.
12"x17" $1.49 and since they are reusable, wash and reuse.

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Lorri
10/17/2024 05:54:25 pm

Wondering how much of this you would drink to get the benefits? Would this be something that you would drink daily?

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Linda
10/20/2024 02:11:38 pm

I have this same question….

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Jamie Wilson
10/21/2024 11:16:55 am

We enjoy about 8-16oz of this broth (or any of our broths) about 3-5 times a week for the most benefits!

Hope you enjoy!

-- Jamie from the Journey to Wellness Team

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Charles
10/18/2024 12:33:56 pm

Thank you for being you. Sharing and caring. How long will this broth last?

Much Love

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Jamie Wilson
10/21/2024 11:18:31 am

Hey Charles!
This should last about a week in the fridge, you can freeze it to keep it good for a few months!

Enjoy!

-- Jamie from the Journey to Wellness Team

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Lois gaunce
10/20/2024 07:07:30 am

I can't wait to try beet and nettle broth

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lynn
10/22/2024 04:57:31 pm

I made the broth without the Nettle leaves. They didn't come in and I had already started making the broth. Can I cook the leaves down when I get them tomorrow and add the liquid to the veg broth that I already made?

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Jamie Wilson
10/30/2024 10:33:20 am

Hey Lynn!
So glad you tried out the recipe! If you want to add in Nettles later you could do that or you can warm up the broth and infuse the nettles in it for about 20 minutes!

Enjoy!

--Jamie from the Journey to Wellness Team

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Tammy
10/26/2024 10:40:39 am

What a great combo of nutrient dense veggies. The broth came out great and is definitely a keeper in this house. I’m curious about pressure canning it for shelf stability. I do this with my chicken, beef and scrap veggie broth and I’m hoping I can do this with this veggie broth. Would love to hear your opinion about whether it degrades the nutritional value or keeps in tact. Many thanks for sharing :)

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Jamie Wilson
2/21/2025 08:46:11 am

Hey Tammy!
So glad you enjoyed! We've never tried pressure canning, but have many students who have and said it turns out well! Let us know how it goes for you!

-Jamie from the Journey to Wellness Team

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Emily
12/9/2024 08:09:16 pm

Could you turn this broth into a bone broth?

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Kathy
12/11/2024 07:39:37 am

Can this be pressure canned/

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Top Siding Services for Your Home link
12/13/2024 04:07:22 am

I’m always excited when I see a new post from you.

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Cheryl Knacke
12/15/2024 01:00:39 am

I have one query - are most of the heat sensitive nutrients and vitamins not destroyed after cooking so long (2 to 3 hrs)?

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Cheryl Knacke
12/23/2024 01:52:39 am

Could you please answer the query above?

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Jamie Wilson
2/21/2025 08:54:30 am

Hey Cheryl!
Thank you for your question! Some of the heat sensitive nutrients will be destroyed (such as enzymes),. However, the vitamins and minerals from the veggies will not be effected from the heat and they can be easier to digest in broth form! Also, when we're cooking the veggies in a broth many of the vitamins (such as C and B) are leached into the liquid which you'll be consuming!

Hope this helps!

- Jamie from the Journey to Wellness Team

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Karen Monteith
2/15/2025 07:09:03 am

I was very impressed by your webinar yesterday and I will sign up for the course today. I am grateful to have found your site and the recipe for the veggie bone broth above. When the broth is made can you pressure can it to keep it?

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Jamie Wilson
2/28/2025 07:27:21 am

Hey Karen!
So glad you enjoyed! We've never tried pressure canning, but have many students who have and said it turns out well! Let us know how it goes for you!

--Jamie from the Journey to Wellness Team

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Dottie Lipinski
2/20/2025 08:14:44 am

What is the best way to heat up the broth when your ready to drink it or do you drink it cold?

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Linda H
4/10/2025 01:00:29 pm

I am new to broth. How do you store your veggie scraps until you have enough to make the broth? Do you can extra broth?

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Iovanca
5/30/2025 02:05:01 pm

I would love to offer some of this amazingly delicious broth to a friend who is still breast-feeding. Her child is 18 months old and eating solid food also. But want to make sure this would not be to hard for her child if she is still breast-feeding. Thank you so much!😊

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