Vegetable Broth Recipe

The other day I realized that I had a lot of veggies that were starting to look a little tired for eating but weren't quite ready to be thrown out.  That's when I like to throw them all in a big pot to make vegetable broth.  I prefer to use vegetable broth over chicken broth in almost all of my recipes.  To me, it feels like it adds more flavor - a more complex & interesting flavor to dishes.  Every time I make mine it is completely different depending on what I have in the fridge.

Then, I strain out all the goodies and freeze the broth in ice cube trays.  That way I can pop them out for later uses.

Vegetable Broth

celery
carrot
onion
zucchini
tomato
fennel
bell pepper
broccoli
garlic
peppercorns
marjoram
bay leaf
tamari
*plus any other herbs or veggies that you have on hand

I roughly cut up the vegetables and leave the peel and stems on because I will end up straining it all out and throwing it away.  I fill the pot of veggies with water and bring to a boil.  Then I turn it down to medium heat and cook it for several hours.  The broth will start to concentrate and get a darker brown.  Right at the end I like to add a little tamari for salt and flavor.  Then strain out the veggies.  Fill ice cube trays to freeze.  The next day pop the ice cubes into a zip loc bag for later use.