Vegetable Broth
Ingredients
The broth base
-
1
tablespoon
olive oil
-
5
cloves
garlic, minced
-
2
large
onions, chopped
-
3
ribs
celery, chopped
-
3
large
carrots, chopped
The broth liquid and flavorings
-
8
cups
water
-
2-3
cups
frozen vegetable scraps
-
2
leaves
bay leaves
-
a few
sprigs
parsley
-
a few
sprigs
thyme
-
to taste
salt
-
to taste
pepper
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat.
- Add garlic, onions, celery, and carrots, cooking until softened, about 5 minutes.
- Add water, frozen vegetable scraps, bay leaves, parsley, and thyme.
- Reduce heat to low and simmer, partially covered, for 45 minutes.
- Strain the broth through a fine mesh strainer into a heat-proof bowl or pot, discarding solids.
- Cool the broth and transfer to airtight containers or freezer bags for storage.
Nutrition Facts (estimated)
Servings
6 cups
Calories
55
Total fat
2g
Total carbohydrates
8g
Total protein
1g
Sodium
55mg
Cholesterol
0mg
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