This is a delicious, easy, and healthier alternative to store bought vegetable broths. This broth is perfect for soups, sauces, and many other wonderful home cooked meals!
- 2 bunches of cleaned carrots– approximately 12 carrots, chopped
- 2 bunches of celery, copped
- 2 yellow onions, copped
- 1 head garlic, peeled and copped
- 8 sprigs of fresh rosemary
- 1 tsp ground thyme
- 1 ½ tsp salt
- 2 tsp pepper
- 4 ½ qt water
- 8 bay leaves
- Olive oil
- In a large pot heat 1 tbsp of oil
- Sautee’ onions until fragrant
- Add celery and carrots, cook for 2 minutes
- Add garlic to pot, cook for 1 minute, stirring constantly
- Add water, salt, thyme, pepper and bay leaves
- Bring to a boil then reduce heat to a simmer.
- Simmer for 45 minutes.
- Strain broth, and use for next meal, or freeze up to 1 month.
*You can store this broth in the refrigerator for up to a week, and in the freezer for up to one month.
*A great way to reduce waste is to use left over vegetable scraps that are still good to make this recipe, it saves you money, and you don’t have to waste those wonderful vegetables!
- Category: Broths and Sauces
- Method: Stovetop
- Cuisine: American