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.
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Ingredients:
- 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
Preparation:
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
