Fragrant Garden Vegetable Broth
This fragrant garden vegetable broth serves as a flavorful base for soups, stews, and other dishes. Enjoy its homemade goodness in your cooking endeavors!
Equipment
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Fine mesh strainer or cheesecloth
Ingredients
- 8 to 10 cups distilled water
- 2 onions chopped
- 2 to 3 garlic cloves minced
- 3 carrots chopped
- 3 to 4 celery stalks chopped
- 2 potatoes with skin chopped
- ½ cup fresh parsley leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon Bragg Liquid Aminos or soy sauce for a non-gluten-free option
Instructions
- In a large soup pot, combine chopped onions, minced garlic, carrots, celery, potatoes, parsley leaves, dried thyme, dried basil, and Bragg Liquid Aminos.
- Sauté the vegetables and seasonings in a small amount of water over medium heat until they are slightly tender, about 5-7 minutes.
- Pour in the distilled water, covering the vegetables completely.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let the broth simmer gently for about 1 hour, allowing the flavors to meld together.
- After an hour, remove the pot from the heat and let the broth cool slightly.
- Strain the broth through a fine mesh strainer or cheesecloth into a clean container, discarding the vegetables.
- Let the broth cool completely before storing it.
- You can freeze it in portions for later use or keep it in the refrigerator for up to one week.
