Vegetable Broth

By HazyWaters

Ingredients

• 1 gallon cold water
• 1 lb celery, including some leaves
• 1 lb carrots peeled and chopped
• 1 medium onion, peeled and chopped
• 1 medium leek (white and green parts), rinsed and chopped
• 3 green onion (white and green parts), rinsed and chopped
• 2 parsnips, peeled and chopped
• 1/2 medium turnip, chopped
• 1/2 lb tomato, chopped
• 1/2 medium red bell pepper
• 1/2 medium green bell pepper
• 4 cloves garlic, peeled and minced
• 2 Tbsp vegetable oil
• 2 teaspoons of salt
• For Sachet: (see note) --------
• 2 bay leaves
• 3-4 fresh parsley stems
• 3-4 sprigs of fresh thyme
• 3-4 whole black peppercorns
• 4-5 whole grains of paradise (optional)
• 1 whole clove

Details

Servings 24
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1.Make a sachet d'epices by tying the thyme, peppercorns, clove, bay leaves, parsley stems and bay leaf into a piece of cheesecloth.

2.In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.

3.Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.

4.Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.

5.Strain, cool and refrigerate.