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
