Vegetable broth

Vegetable broth

I love keeping broths on hand in the fridge, canned and in the freezer.

  • 10 cup water
  • 1 onion finely chopped (with skin)
  • 5 medium size carrots cut into 1-2in pieces (with skin)
  • 3 stalks celery, cut into 1-2 inch pieces (with leaves)
  • 2 cup cherry tomatoes cut in half (or roma tomatoes chopped)
  • 4 cloves garlic, chopped (with skin)
  • 1/2 cup chopped fresh parsley
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • 2-3 sprigs fresh oregano
  • 2 bay leaves
  • salt & pepper to taste
  1. Add all ingredients to a large pot over medium heat. Bring to a boil.
  2. Turn heat to low and simmer for 1-2 hours, the longer the better.
  3. Remove from heat. Let cool a bit then pour in strainer over large bowl to remove veggies.
    Discard vegetables.
  4. Add salt and pepper to taste.
  5. Enjoy. Refrigerate for up to 3 days or cool completely then pour into freezer safe containers and freeze for up to 6 months.

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