Homemade Veggie Stock
Prep Time: 00:15
Cook Time: 02:00
10 - 12 cups filtered water
5 celery stalks
3 lb fresh tomatoes, boiled & peeled or two cans of whole tomatoes (optional, for a tomato - based broth)
8 - 10 garlic cloves (more or less depending on personal preference)
1 tablespoon sea salt
3 bay leaves
seasonings to taste, try: black pepper, sage, thyme, oregano, parsley etc.
optional: a few sprigs of fresh rosemary
1In a large stock pot add the water and heat on medium-high
2Roughly chop all vegetables. Remove skins from onions and garlic before chopping, but feel free to leave the skin on the carrots!
3Add all ingredients to the pot and bring to a boil. Cover and simmer and low for at least one hour. Let cool for a while.
4Once cool enough to handle, taste test and adjust seasonings as desired. Strain out the vegetables into another large pot or into large jars or containers for storage.
5Use to make soups, rice or to add extra flavor to a variety of dishes. Broth will keep well in the fridge for up to one week.