Homemade vegetable broth is way easier than you think and it's SO much better than store bought! Click through to see how easy it really is!
Course
Food Extra
Cuisine
American
Prep Time10minutes
Cook Time1hour
Cooling Time1hour
Total Time1hour10minutes
Servings3quarts
AuthorJanssen Bradshaw
Ingredients
Outer layer and tops/bottoms of 2-3 onions
Tops of 4-5 celery ribs
Peelings from 5-6 carrotsor 3-4 carrots, roughly chopped
Other vegetables as desired
1-2garlic clovesminced or sliced or smashed
A handful of cilantro or parsley
1-2bay leaves
1twhole peppercorns
1TSalt
Instructions
Put all the ingredients in a large pot (I use one that's about 5 quarts), fill about 2/3rds of the way with water, and bring to a boil. Reduce to a simmer and let cook for about 1-2 hours. Turn off the stove and let it sit for another couple of hours while it cools.
Strain the liquid into containers (bags, jars, cans, etc) and freeze. Lasts for pretty much ever, except that you keep using it up in cooking.