- A variety of vegetables (onions, carrots, celery, tomatoes, broccoli, mushrooms, etc.)
- Your choice of seasonings (salt, pepper, garlic, bay leaves, etc.)
- Water
1. Place vegetables and seasonings in a large pot, and cover with water.
2. Bring to a boil.
3. Reduce heat and simmer for at least an hour.
4. Then, strain out the vegetables, and your broth is ready for use.
Tips:
1. Not sure which vegetables to include in your broth. Here's what each will contribute:
Tomatoes - acidity and color
Mushrooms - meatiness
Carrots, corn - sweetness
Potatoes - body
Cabbage, celery, broccoli, green beans - earthiness
Onions, garlic - a slight spiciness
2.Vegetable scraps and peels make great broth. Keep a container in your freezer for all those odds and ends, and you'll always have the makings for cheap and tasty vegetable broth.
3. Freeze broth in ice cube trays; then pull out cubes when you need them. Two cubes equal a quarter cup of broth.
