Vegetable Broth

Store-bought broths and stocks are generally gross and full of preservatives and other things you just don’t want to eat. It’s far better to make your own, and it’s really not time consuming at all.

carrots, chopped
onions, chopped
any leftover (preferably raw and not leafy greens) vegetables, chopped
fresh herbs, chopped
white pepper OR black pepper
sea salt
drinking grade water

1. Chop all your vegetables and toss them into a stock pot. Or the crock pot.
2. Add desired amount of drinking water.
3. Add white OR black pepper and sea salt, to taste.
4. Simmer on the stove top for several hours, or cook in the crock pot on LOW 6-8 hours.
5. Using a metal wire mesh strainer or doubled over cheesecloth, strain the broth into a glass jar that has an airtight lid.
6. Make sure the contents of the jar have cooled before putting it in the fridge.

I just made a pot of this, and I added about a half tablespoon of minced garlic in the beginning, and (in the crock pot) I let it sit on LOW all night. So from about 9pm to 6:15am. At 6:15am I added a bunch of leftover spinach that I had, set the crock pot to HIGH, and let it sit until 10am. It was perfectly fine, and really helped the broth out a lot. I also added garlic salt and onion powder in the beginning, and the herbs I used were (all dried, unfortunately) sage, rosemary, thyme, oregano, basil, parsley. This broth has some good body. So moral of the story is, garlic is good, and leafy greens towards the end are great. 🙂


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