Homemade vegetable broth without chemicals

Here’s a simple recipe for Homemade Vegetable Broth without any chemicals or additives, perfect for soups, stews, or cooking grains. You can customize it based on the vegetables you have on hand.

Ingredients:

• 1 large onion, roughly chopped
• 2-3 medium carrots, roughly chopped
• 2-3 stalks of celery, roughly chopped
• 4-5 cloves garlic, crushed
• 1-2 medium tomatoes, roughly chopped (optional)
• 1 small potato, roughly chopped (optional for added body)
• 1 bunch fresh parsley
• 1-2 bay leaves
• 1 tsp black peppercorns
• 1 tsp sea salt (optional, adjust to taste)
• 10-12 cups water
• Optional veggies: zucchini, mushrooms, leeks, or any leftover veggie scraps like bell peppers, broccoli stalks, or spinach.

Instructions:

Step 1: Prepare the Vegetables

1. Wash and roughly chop all the vegetables. No need to peel them, but remove any dirt or bruised spots.

Step 2: Sauté the Vegetables (Optional for added flavor)

1. In a large stockpot, heat a little olive oil over medium heat.
2. Add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften slightly and start to caramelize. This step enhances the flavor, but you can skip it for a lighter broth.

Step 3: Add Water and Herbs

1. Add the water to the pot along with the parsley, bay leaves, peppercorns, and any other optional vegetables or scraps.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer.

Step 4: Simmer the Broth

1. Simmer the broth uncovered for 45 minutes to 1 hour, stirring occasionally. The longer it simmers, the more concentrated the flavors will become.
2. Taste and adjust the seasoning with sea salt as needed.

Step 5: Strain the Broth

1. Once done, remove the pot from heat and allow it to cool slightly.
2. Strain the broth through a fine mesh sieve or cheesecloth into another large pot or container, discarding the solids.

Step 6: Store the Broth

1. Let the broth cool completely before storing.
2. Store the broth in airtight containers or mason jars in the fridge for up to 5 days, or freeze for up to 3 months.

Tips:

• Save vegetable scraps like carrot peels, onion skins, and celery tops in a freezer bag, and when you have enough, use them to make broth.
• Add herbs like thyme, rosemary, or oregano for different flavor profiles.
• You can also add a small piece of kombu (seaweed) for an umami flavor.

This homemade vegetable broth is clean, free from chemicals, and incredibly versatile!