Homemade Vegetable Broth

🧂 Ingredients

• 1 lb. whole carrots
• 1 lb. celery
• 2 medium white or yellow onions

  = 1 lb.
• 2 medium zucchini
• 2 medium shallots
• 6 whole garlic cloves
• 1 ounce fresh parsley

  = 1/2 a bunch
• 4 to 6 whole bay leaves
• 1 tsp whole black peppercorns
• 1/2 tsp coarse salt, or to taste
• 1/2 tsp dried thyme

  or 4 to 5 sprigs fresh thyme
• 4 quarts water

  = 16 cups

Instructions

• 1 Thoroughly wash all produce to remove dirt and grime. Peel carrots and discard
  tops. Roughly chop most of the carrots into large pieces and slice some a little
  smaller. Repeat chopping process with celery. Remove top and outer leaves of
  celery but keep small inner celery leaves. Cut onions into eighths and cut
  shallots into quarters (skins can remain). Roughly chop zucchini (do not peel).
  Remove outer skin from garlic cloves and remove end but leave garlic cloves
  whole.
• 2 Place carrots, celery, onions, zucchini, shallots, garlic, and fresh parsley in
  a large pot. Add in bay leaves, peppercorns, thyme, and salt to taste (recommend
  1/2 to 1 tsp). Cover vegetables with water (16 cups). Cover pot and bring to a
  low boil over medium-high heat.
• 3 When the pot is just boiling, reduce heat to low (or medium-low depending on
  stove) and let broth simmer for 1 to 1 and a half hours. No need to stir.
• 4 Remove from heat and strain out large vegetable pieces. Let broth cool 10 to 15
  minutes (for easier handling). Strain out remaining solids by pouring broth
  through a fine mesh sieve or a cheesecloth lined strainer.
• 5 Ladle into glass storage jars and keep in the fridge for 1 week or freeze for up
  to 6 months. If freezing, follow jar guideline for headspace (typically 1/2 to 1
  inch room).

Nutrition Info