Ingredients

• 1 onion, chopped
• 2 large carrots, chopped
• 2 large celery stalks, chopped
• 8 cups of water

 

Optional additional ingredients

• More vegetables such as mushrooms, leeks, tomatoes, green onions, pea pods, bell peppers, asparagus
• Herbs or spices such as thyme, parsley, basil, garlic cloves or powder, onion powder, or bay leaves

 

Directions

1. Gather ingredients (about 6 cups of chopped vegetables). Wash all vegetables you have chosen for the recipe, including vegetable scraps and fresh herbs
2. Chop all vegetables to a roughly similar size. No need to peel vegetables if you prefer.
3. Put chopped vegetables in a large pot and add enough water to cover all the vegetables by about 1 inch, about 8 cups of water. If you use less water, the broth will be more concentrated; if you add more water, the broth will be more diluted. Cook broth on the stove over medium-high heat and bring it to a boil, once bubbles form, reduce heat to medium-low.
4. Simmer broth for 1 hour uncovered, stirring occasionally
5. Once the broth is done cooking, take the pot off the stove and strain broth from vegetables using a colander over a large container or bowl. If you are not using the broth right away, you can divide it into smaller containers and freeze it.

 

Tips

• Keep a large resealable bag in your freezer to put washed raw vegetable scraps in as you prepare food instead of throwing them out. Once the bag is full, make a broth.
• Try to use an equal amount of each vegetable so your broth has a balanced flavor but you can use any vegetables you have on hand.
• Refrigerate for 3-4 days and freeze (for best quality) for 2-3 months

 

 

 

 

Nutrition Information does not include optional ingredients