Homemade Vegetable Broth

Homemade Vegetable Broth, is a flavorful liquid that can be enjoyed on its own, used as a base for soups or as an ingredient in the myriad of recipes. Since chicken broth is a common ingredient in 100’s of recipes, obviously a substitute is needed to cook vegetarian. I have been making broth weekly for over 20 years, and I would find it impossible not to have at least one bottle in the fridge. Why settle for bouillon cubes when you can have homemade broth where you know all the ingredients?

Preparation

1. Add oil to a large stock pot and heat, then add the onions, celery, and carrots, and cook over low heat until they start to release their juices into the pan.
2. Add the remaining ingredients and bring to boil.
3. Reduce heat to simmer and remove foam that forms on the top.
4. Cook uncovered 30-45 minutes.
5. Remove and discard vegetables you will not use, like the onion and celery.
6. Remove and save all other cooked vegetables.
7. Strain the broth and immediately, or transfer to bottles.

Serving Suggestions

I store this broth in “Classico” brand pasta sauce bottles. Each bottle holds 3 cups and I can usually fill 3 bottles. Fill and cap the bottles with hot broth , then let them cool before putting them in the refrigerator. The caps will lock down sealed.                                                                                                                                                                                                                                                                               The cooked vegetables can be used puréed in soups or reheated as cooked veggies, and the potatoes can be quickly pan fried for breakfast.