Vegetable Broth
I’ve wanted to do this forever and when a friend requested a simple vegetable broth type soup, I decided to dive in. I’ve been wanting to make the switch from the processed, salty bouillon anyway even though it’s easy. I want to freeze a bunch of this to have on hand at all times. Some stock recipes called for roasting veggies first but that sounded like a lot of work while I was cooking simultaneously, so I just sauteed for a few then boiled in water.
INGREDIENTS
2 tablespoon olive oil
4 medium onions, peeled, cut into 1-inch pieces
2 heads celery stalks, cut into 1-inch pieces
4 large carrots, peeled, cut into 1-inch pieces
1 head of garlic, halved crosswise
1 bunch flat-leaf parsley
2-3 bay leaf
24 cups filtered water
Few tsp salt (optional - I made a no sodium one so didn’t add)
What To Do
Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add the 24 cups water cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1.5 hours.
If adding noodles (I used Banza chickpea rotini), cook separately, rinse so they stop cooking and add to soup before reheating.
Strain stock through a fine-mesh sieve into a large bowl; discard solids.
The water will reduce slightly and you’ll be left with 21 cups of broth
