I am a HUGE fan of bone and veggie broths. They are so simple to make, incredibly healing, and far cheaper and tastier than store bought versions! Since I don’t cook meat with bones too often, veggie broth tends to be more of a staple in my home. It is a great way to use up wilting vegetables at the end of the week! Read below for my recipe!
Please note that you can toss in almost any veggie or herb, this is just the recipe from my most recent stock.
12 cups of water
½ onion cut in quarters
5 large carrots cut in large chunks
4 celery sticks
4 garlic cloves
3 large bay leaves
½ tsp paprika
1 tsp salt
Pinch of pepper
*any other seasoning or vegetables you have on hand
- Boil 12 cups of water in a large stock pot
- Add in all veggies and seasonings
- Boil for at least 1 hour, but up to 2 is best. Stir occasionally
- If you want a thicker consistency you can mix 1 tbsp of cornstarch with a bit of cold water then add it to the broth.
- Strain out vegetables