You can now brew the trendy nutrient-packed broth in your very own Keurig

By Kylie Gilbert
January 22, 2016
Photo: Dig Inn

What began as a popular "superfood" in the Paleo world quickly became a trendy staple last year in small coffee shops and restaurants, sold in to-go cups to early adaptors eager to get in on the latest health movement. And now? Bone broth has officially gone mainstream, available to brew at home in your very own Keurig machine.

LonoLife debuted their chicken and beef bone broth K-cup pods at a food show in San Francisco last weekend (there's also a cream of mushroom and vegetable broth option for the non-meat eaters out there). The 100 percent recyclable K-cup broths are currently available to purchase through the company's website, and just might be headed to a store near you soon. And you thought your Keurig was only good for coffee and tea!

Still skeptical? Well, a healthy gut, stronger immune system, and more radiant skin, hair, and nails are just a few of advantages to jumping on board the bone broth train. (Learn more about the bone broth benefits for more of the unique benefits and ways to use the warm liquid.)

Until you can get your hands on those pods-or if you prefer a homemade version-we've got the recipe for Dig Inn's brand new 'no-bone bone broth' (that's right, it's totally vegan). It calls for leftovers from all of your favorite vegetables for a nutrient-packed broth to warm you up-even if you're facing a blizzard this weekend.

Dig Inn's No-Bone Bone Broth

Makes 1/2 gallon


  • 1 pound Spanish onion, chopped
  • 1/2 pound carrot, chopped
  • 2 tablespoons olive oil
  • Stems from one bunch kale
  • Cores (and skin) from 2 apples
  • 1/4 pound stems and brown gills from mushrooms
  • 1 pound mixed root vegetable peels and scraps, washed
  • Tops and tails from 1 celery head
  • 2 cloves skin-on garlic, smashed
  • 1 star anise
  • 1 6-inch piece of konbu
  • 1 ounce shitake mushrooms, dried
  • 6 black peppercorns
  • 2 quarts water
  • Sea salt to taste


1. Preheat the oven to 500°F.

2. Toss chopped carrots and onions in 2 tablespoons of olive oil and place on a single-layer sheet tray. Place in hot oven to roast until charred and caramelized. This should take about 15 minutes. Place in a pot with remaining ingredients.

3. Cover with water and bring to gentle boil.

4. Reduce heat to simmer and slowly cook for about an hour.

5. After an hour, add salt to taste and strain thoroughly.

6. Serve on top of your favorite grain or vegetable-or straight up as a warming broth.

Want more healthy soup recipes inspired by the trend? We've got 9 Bone Broth-Based Soup Recipes.

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