Veggie Broth
Sauces, Brines, Broths, Condiments, Dips, Vegetarian
Ingredients
2-3 bay leaves
2-3 onions with skin, roughly chopped
5-8 carrots, roughly chopped
1 bunch celery stalks, roughly chopped, with leaves
1 garlic bulb, roughly chopped
1 T. salt
1 tsp. thyme
1 tsp. Parsley
1 tsp. Rosemary
Splash of Worcestershire (optional, most are made from fish, so not vegan or strictly vegetarian; some vegan brands do exist)
Splash lemon juice
Pinch of sugar
Also add some:
Chopped Zucchini, Corn, peppers, dried or fresh mushrooms, mixed veggies, stir fry mix veggies, green beans, peas, diced tomatoes (fresh or canned), carrot or celery greens, squash, etc.
2 gallons water
stock pot
Bowl and mesh strainer
Description
If you have veggies that could go into broth, but not really enough, stick them in a bag in the freezer until you do have enough. The more veggies you add, the more flavor this will have.
Directions
Put your veggies, seasonings, and water in a stock pot.
Bring to a low simmer and cook until you have at least 3 quarts of flavorful broth. Taste periodically and adjust seasonings as needed.
Run through a strainer, into a large bowl. Mash the veggies and try to get as much out of them as possible.
Cool and pour into jars. Discard the veggies.
Store in the refrigerator for a week or freeze.
Notes
*If you need a gallon and are a little short, make some mushroom broth to top it off. Jars of dried mushrooms for this purpose can be fairly inexpensive.