Homemade Vegetable Broth
I love making homemade stocks and broths, not only because it saves me money, but because I can use up ingredients that would otherwise be wasted. Whenever I have wimpy celery I know it is time to make stock and the other ingredients are fairly flexible. This can be done all day in the slow cooker or stove top in a large pot.
Ingredients1 onion, peeled and quartered2 carrots2 stalks of celery4 cloves of garlic, peeled3 other veggies (potato, zucchini, yellow squash, 1 c. mushrooms) or add more onion, celery, and carrot.1/2 tsp. black pepper2 tsp. salt1 tsp. oregano1 tsp. parsley1/2 tsp. thyme, basil, or bay leafwater to fill
DirectionsAdd all ingredients to large pot or slow cooker and fill with water. For slow cooker, set on low for 8 hours. For stove top, bring to a boil and then reduce heat to low and let simmer for 2 hours.Let cool some and then strain stock thought a fine strainer or sieve into freezer-proof containers. Carolyn and I use mason jars or reuse plastic containers tha…
Ingredients1 onion, peeled and quartered2 carrots2 stalks of celery4 cloves of garlic, peeled3 other veggies (potato, zucchini, yellow squash, 1 c. mushrooms) or add more onion, celery, and carrot.1/2 tsp. black pepper2 tsp. salt1 tsp. oregano1 tsp. parsley1/2 tsp. thyme, basil, or bay leafwater to fill
DirectionsAdd all ingredients to large pot or slow cooker and fill with water. For slow cooker, set on low for 8 hours. For stove top, bring to a boil and then reduce heat to low and let simmer for 2 hours.Let cool some and then strain stock thought a fine strainer or sieve into freezer-proof containers. Carolyn and I use mason jars or reuse plastic containers tha…
