Homemade Vegetable Broth.

Have you ever made stock from scratch? It's a great way to use up veggies and herbs that are looking sad but still viable and surprisingly easy. You can't really mess this up; any combination of savory vegetables and herbs will turn this into an aromatic broth you'll use as a base for soups, a hearty pot of dried beans or other culinary creations.

Homemade Vegetable Broth

• 12 cups filtered water
• 2-3 carrots, quartered
• 2-3 stalks celery, quartered
• 1 large onion
• 1 head of garlic, peeled
• 3 bay leaves
• Sprig of thyme
• Peppercorns
• Salt to taste

Combine all ingredients into a heavy bottomed pot. Bring to a boil and simmer for at least four hours until broth has become fragrant. Strain out vegetables and herbs. Any leftover broth should be refrigerated and used within a week.

Enjoy!

Tammy