Makes about 10 Cups of Broth
2-3 Tbs Olive Oil
1-2 Large Onions, chopped
1 lb Celery, Chopped
1 lb Carrots, washed but unpeeled, chopped
3 Whole Cloves Garlic
1 Bay Leaf
10 Whole Black Peppercorns
2 tsp Salt
1/4 Cup Low Sodium Tamari
1 Gallon Water
You can essentially add any vegetables you want. This author recommends:
2 Parsnips, chopped
2-3 Tbs Tomato Paste (or one or two tomatoes)
A few Sprigs Rosemary (parsley is more traditional, use a lot!)
1 Head Broccoli (a strange but decent choice)
1 Sweet Potato (another odd choice, whatever)
You might also have or want to use
Any fresh veggie scraps from other meals*
If it’s clean and fits in the pot, it can go in. Minimal chopping, no peeling, just in the pot it goes!
*Hot tip from Allandale: Anytime you peel garlic or carrots or potatoes or anything on the list above, save the scraps in a bag in the freezer. You can use all of it when you’re ready to make stock.
Heat a large stock pot with some olive oil in the bottom. I chop my way through the vegetable list as I’m cooking–so once the onion is chopped, add it to the pot, then do the celery, the carrots, etc, adding each thing once it’s chopped up a bit. When you’re out of stuff to add, pour in the water, turn up the heat and cover. It should only take you about 20 minutes to chop everything and get it in the pot. From then on out it’s easy street.
I finish my broth by adding salt/tamari/soy sauce to taste and letting it simmer uncovered for another 20-30 minutes to concentrate the flavors.
Strain the veggies out into a large pot. Then, if you like, you can further strain it through cheesecloth into a pitcher and pour into ice trays for easy to use frozen stock cubes. The broth will keep about a week in your refrigerator, and two good months in your freezer. If you cook for the holidays, it’s a good time to make some veggie stock and put it up now to use for all your upcoming holiday meals. You’ll thank yourself for being prepared, and your food will be that much more delectable!