Broth Bomb™ gives beans a meatier texture
High-Protein Gluten-Free Soy-Free Vegan Recipes

How to Use

Bring water and food to a boil.

Reduce heat, then add Broth Bomb™.

Let cook another 30 minutes.


Get an all-day crockpot quality 

bean and veggie stew in an hour.


make 5 large 24 oz servings
for family dinner or meal prep.
make it easy with canned and frozen foods.


Need a larger soup pot?
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Suggested storage containers for meal prep

Message from the Co-Founder: Andrew Laurent

Before starting Broth Bomb™, I owned and operated the top restaurant delivery service in Tampa Bay, only to be struck down with a physical disability and chronic gastric diseases. With limited resources and mobility, I found simple ways to enjoy familiar cuisines without sacrificing taste or convenience.  I've lived the food desert life, self-studied food sciences, nutrition sciences, and reversed several diseases. Nicknamed hot dog as a kid, we gave our child the middle-name Bean, because they saved my life.  So, it's even more fitting that we would go on to create a patent-pending seasoning mix for bean stews; a pop-culture catalyst for easy delicious recipes.  Now, with Broth Bomb™, everyone can become a bean stew expert.


Co-Inventor of the Broth Bomb™Renee Laurent offers valuable culinary expertise and was vital in the creation of all of our recipes.


Chief Operations Office Jamey Harper has been at the heart of the vegan restaurant uprising in Central Florida as a restaurant owner. His specialty is making deli meats from plants. Now, he's also making seasoning mixes that give beans a meatier texture. 


Patent Pending 

We are patent-pending on the utility of combining a food-grade powdered acid and a food-grade powdered base with seasonings in forms for soups and stews.  Broth Bomb™ infuses seasonings into the dish, softens the beans, and improves absorption. Ask us about licensing.


Charitable Causes

A percent of the profits on each seasoning mix flavor will be donated to charities that represent the cultures that inspired the recipes. While the inspirations for our recipes came through cultural exchange, not appropriation, we want to continue to reciprocate in perpetuity.


About us


What are the ingredients? 

They're mostly herbs and spices with some salt. The fizz is made with acids and bases found naturally in our bodies: sodium bicarbonate and citric acid. We may add calcium carbonate and ascorbic acid (Vit. C).  


Can I use dry beans?

The recipes are designed for canned beans but as long as you fully cook the dry beans first, then add other ingredients and the Broth Bomb™, it will work well.


Can I use Broth Bomb™ in a pressure cooker?

No, don't use it in a pressure cooker. While pressure cookers have safety valves, they can break. Broth Bomb adds very little added pressure. Just to be safe, until more thorough testing can be done, we'll list a disclaimer on the box.


Can I use them in a crock-pot or slow cooker?

Yes. First, boil the water. Then, add the hot water and beans to the crock-pot. Next, add the Broth Bomb. Stir till it dissipates. Then, add everything else. Requires a 6-quart crockpot.


Are they safe?

Yes, when boiled, the fizz ingredients breakdown into gases and minerals. When used as directed Broth Bomb™ is a safe product. Intended use is at least one gallon (4 qts) of cooked stew. Be careful when placing the Broth Bomb™ in hot food. It's recommended for ages 14 and up. 

We're extremely health-conscious individuals and we've personally used these products for years. We care deeply about public health and assure you they are safe. Even our own cells naturally make bicarbonate and citric acid. As with most things, if you have any condition or special circumstance affecting your health consult your doctor prior to use. That can be said for both the herbs and spices as well as the fizzy ingredients. 


Can I break them in half? 

Yes. You can cut them with a knife. Make at least 2 quarts of stew with a half of a Broth Bomb™.


Can I modify recipes?

Yes, as long as you make a gallon of food or more. The broth should be thick, like a stew.


Why didn't mine fizz well?

The two typical reasons are that the water wasn't hot enough or you didn't use enough water. Also, if you add it while it's boiling, it will just appear to bubble along with the boiling water, which isn't as much fun but it will still do its job.


Will Broth Bomb™ alkalize the gut?

Broth Bomb™ is designed to interact with the food prior to digestion and does not produce the same effects as when the same ingredients are taken orally as medications. The fizz ingredients degrade during cooking; they release gas and minerals when boiled. Cook thoroughly.


Do beans need Broth Bomb™?

No, beans breakdown during cooking on their own. The lectins degrade. Beans are nutritious as long as they're cooked well. It's the tannic acids in the skins that Broth Bomb™ may help break down, releasing more minerals from the beans. If you wanted to take the time, soaking and boiling dry beans in baking soda water before cooking is another way to get softer beans. But that might leach minerals into the discarded water. The Broth Bomb™ method retains those minerals.


How do I prevent burning stews?

If you have the time, slower and lower temperature cooking is better with bean stews to prevent burning the bottom. If you have less time you can cook at higher heat and stir frequently to prevent burning the bottom of the stew. We like to use more water than directed, boil it at the end for a few minutes, then add a little flour or flax to thicken into a stew.


Can they help treat disease?

We make no claims that they can be used to treat any disease. While baking soda and citric acid have been used to effectively treat certain conditions like GERD, SIBO, UC, and metabolic acidosis, we can't make any such claims. The ingredients boil away in the stew, they become sodium and water, the CO2 bubbles out.


Do they improve protein absorption?   

Beans contain anti-nutrients, some of which are acids. The high pH of the baking soda dissolves the acids and unlocks the proteins. There are other methods of achieving this to different degrees, like simply cooking beans makes them digestible and nutritious. Proteins are made up of amino acids, which also breakdown better in alkaline environments. So, we don't know exactly how much our product helps, but we know using high pH substances like baking soda will improve protein absorption from legumes.


What kind of Citric Acid is used?

It is derived from organic corn, not mold.


Are they low sodium?

We are careful with not adding too much salt but they are not low sodium.


Are they organic?

No, not at this time.


Are they considered whole food plant-based?

No. While the recipes are wfpb and they are made from natural food-safe ingredients they contain salt and citric acid. Broth Bomb™ Co-Founder, Andrew, is 90% wfpb. By tailoring our products to traditional diets and tastes, we will be encouraging people to eat more whole plant foods. We hope to be the catalyst for so many people looking to transition to eating more whole food plant-based meals. Later, we plan to offer non-fizzing no-sodium seasoning mixes for fully wfpb organic diets.


Frequently Asked



2340 State Road 580 Suite B

Clearwater, FL 33763