Basic Vegetable Broth

Vegetable broth is used in a myriad of recipes. Instead of using a canned variety, you can make a large batch, such as this one, and freeze it in portions to be used as needed.

• 10 cups of water
• 4 cloves of garlic, halved
• 2 large carrots, chopped
• 2 ribs of celery, chopped
• 2 cups quartered red potatoes
• 1 large onion, peeled and quartered
• 6 mushrooms
• 4 cloves
• 1 bay leaf
• 6 peppercorns
• 3/4 tsp salt
• 1 tsp dillweed

1. In a large stockpot, bring all the ingredients to a boil.

2. Reduce the heat, and simmer for 2 hours.

3. Strain the broth, removing all of the solid pieces. You may store this in the refrigerator for up to 3 days, or freeze in smaller portions for a longer amount of time.

Makes 8 cups

Calories Per Cup 5

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