Vegetable Broth
This is a simple and cheap way to make gobs of tasty, tasty vegetable broth. Vegetable broth is good in not just soups, but also stuffing, potatoes, stews, gravies, to cook beans in, and for cooking other grains when you want something a bit more savory than water.
So I usually make about seven liters of broth at a time, it's super simple.
Supplies:
- Very large stock pot (at least 10 liters)
- Funnel (for bottling)
- Enough containers to hold 7-8 liters of broth
- A spoon with a long enough handle to reach the bottom of your pot when it's full
- A large colander or strainer
- A cutting board
- A large knife
- A large bowl
Ingredients (use organic when possible):
- 7L of water
- 60ml of tamari or soy sauce
- 3 large carrots
- 2 large parsnips
- 2 large white or yellow onions
- 15 whole peppercorns
- 7 stalks of celery
- 3 large cloves garlic (not elephant garlic)
- 2 whole bay leaves
- 30ml olive oil (not extra virgin)
- 30g salt
Instructions:
- Chop all of your vegetables into large chunks, and chop your garlic cloves in half.
- Put it all in your pot, bring to a boil, and cover.
- Boil for two hours
- Strain the broth and bottle.
Once you've got your broth, you can keep it for like a week in the refrigerated or for a couple months in the freezer.
I hope you like the broth, I sure like it. Play around with ingredients, you can put a bunch of stuff in there. Try throwing in other veggies like radishes, turnips, celery root, etc. There's no good reason not to play around here, and it sure beats the hell out of paying $5 for a 1L box of broth.
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