Vegetable Broth Recipe

Vegetable Broth
Makes about 10 Cups of Broth
Minimalist Broth
2-3 Tbs Olive Oil
1-2 Large Onions, chopped
1 lb Celery, Chopped
1 lb Carrots, washed but unpeeled, chopped
3 Whole Cloves Garlic
1 Bay Leaf
10 Whole Black Peppercorns
2 tsp Salt
1/4 Cup Low Sodium Tamari
1 Gallon Water
I also added, because I could
2 Parsnips, chopped
2-3 Tbs Tomato Paste (or one or two tomatoes)
A few Sprigs Rosemary (parsley is more traditional, use a lot!)
1 Head Broccoli (a strange but decent choice)
1 Sweet Potato (another odd choice, whatever)
You might also have or want to use
Any fresh veggie scraps from other meals
Leeks
Mushrooms
Celery Root
Potatoes
Peppers
Turnips
Any Greens
Zucchini
Fennel
You see what I mean? If it’s clean and fits in the pot, it can go in. Minimal chopping, no peeling, just in the pot it goes!
Heat a large stock pot with some olive oil in the bottom. I chop my way through the vegetable list as I’m cooking–so once the onion is chopped, add it to the pot, then do the celery, the carrots, etc, adding each thing once it’s chopped up a bit. When you’re out of stuff to add, pour in the water, turn up the heat and cover. It should only take you about 20 minutes to chop everything and get it in the pot. From then on out it’s easy street.

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