Homemade Vegetable Broth
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| Serves | 6-8 cups |
| Prep time | 15 minutes |
| Cook time | 3 hours |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 3 hours, 15 minutes |
| Meal type | Soup |
Simple homemade vegetable broth - the perfect base for any soup.
Ingredients
- 2-3 onions (chopped)
- 3-4 carrots (peeled and chopped)
- 3-4 celery stalks (washed and chopped)
- 2 tablespoons olive oil
- 4-5 cloves roasted garlic (chopped)
- 10 whole peppercorns
- 1 bay leaf
- 1/4 cup soy sauce
- 2 teaspoons herbs de provence
- 1 teaspoon dried sage
- 8 cups water
Directions
| Step 1 | |
| In a large pot, heat the olive oil over medium heat. | |
| Step 2 | |
| Add the onions, carrots, celery and garlic and saute until the onions are translucent. | |
| Step 3 | |
| Add the bay leaf, peppercorns, herbs de provence, sage, water and soy sauce. | |
| Step 4 | |
| Bring to a boil, then reduce to a simmer (uncovered) for 3-4 hours. | |
| Step 5 | |
| Salt to taste. | |
| Step 6 | |
| With a slotted spoon, remove the vegetables and store the broth in the fridge for up to a week. | |
