Quick Vegetable Broth
Serves: Makes 4 cups
Prep Time: 15 min
Cook Time: 30 min
Ingredients
8 Cups
Water
1
Onion, chopped
3 Cups
Coarsely chopped assorted vegetables
1/4 Cup
Fresh parsley leaves
1
Bay leaf
Several twists of freshly ground pepper
Directions
1
Combine all the ingredients in a large pot. Bring to a boil over high heat. Skim off any foam, reduce heat, and simmer for 30 minutes. Strain into another pot. Push on the vegetables with a large spoon to extract as much juice as possible. Discard the vegetables. Store in the refrigerator for 3 days or freeze for up to 3 months.
Hint: Use whatever vegetables you have in your refrigerator, carrots, celery, mushroom stems, broccoli stalks, pea pods, cauliflower stalks, zucchini ends, parsley stems, etc.
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