Simple Vegetable Broth

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Completely worth your time to make at home!   Simple vegetable broth made in an hour, and serves you several times a week.

You know, there was a time when store bought broths and bouillon cubes were ONLY purchased when the cook was out of homemade broth or stock.  Nowadays, we don't hesitate to buy a carton or can of  broth, and making it from scratch is the rare occasion.

Don't misunderstand me, folks, I've been known to stock up, no pun intended, on the ready to go broths many times.  But I've been doing a lot of reading and filling my head with information that reminds me that I've bunny trailed onto a path God never intended.  Out of pure convenience, I've become very dependent on food manufacturers deciding what goes into my food, instead of me making those choices.  So, I'd like to turn myself around and start with making a simple, homemade vegetable broth.

HERE'S ALL IT TAKES

• 1 large yellow onion, roughly chopped
• 2 large carrots, roughly chopped
• 3 celery stalks with leaves, roughly chopped
• 3 garlic cloves, whole
• 8 cups water
• 2 bay leaves
• 1 tablespoon dried parsley flakes
• 1 teaspoon marjoram
• 1/8 teaspoon fresh ground pepper

In large dutch oven or soup pot, combine all ingredients.  Bring to a boil, cover, REDUCE HEAT and simmer 1 hour.

Strain liquid through a fine mesh strainer.  Discard vegetables.  If you have a lot of herbs floating through the broth, rinse the strainer, line it with a strong paper towel, and strain the broth again.

Divide into cooking portions and store in good freezer containers.  Freezes very well.  Serves 7-8 cups of broth.

REMEMBER, You can use broth, instead of water when...

• cooking rice & other grains.
• making soup
• thinning a thick soup

NOW IT'S YOUR TURN
Do you a vegetable broth recipe that you like to make?
What herbs and spices do you prefer when making broth?

I'm really interested in experimenting with other vegetable and herb combination.

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