Homemade Vegetable Broth 

MAKES ABOUT 6 - 7 QUARTS
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INGREDIENTS

  • 6 unpeeled carrots, cut into chunks

  • 2 unpeeled yellow onions, cut into chunks

  • 1 whole bunch celery, cut into thirds

  • 6 unpeeled garlic cloves, cut into halves

  • 4 medium-size potatoes with skin (any variety), quartered

  • 2 medium-size sweet potatoes with skin (any variety), quartered

  • 2 unpeeled parsnips, cut into chunks

  • 1 small bunch parsley

  • 1 8-inch strip kombu

  • 2 bay leaves

  • 8 - 10 whole peppercorns

  • 1 tablespoon sea salt

Any other vegetable scraps and herbs you have on hand - broccoli stems, vegetable peels, turnip greens, sage leaves, rosemary, thyme, etc.

DIRECTIONS

  1. Wash all vegetables under running water, including the kombu.  In a large stockpot (12+ quart), combine all ingredients, except salt. Fill the pot with water, up to 2 inches below rim of pot. Cover and bring to a boil.

  2. Remove the lid and turn the heat to low.  Simmer, uncovered, for 2 -  4 hours. As water evaporates, add more water to keep vegetables covered. 

  3. Skim the scum that forms on top.

  4. Add salt and stir.  Simmer 10 more minutes. 

  5. Strain the stock using a coarse-mesh strainer. 

  6. Use immediately in a recipe or as a warming drink, or bring to room temperature before refrigerating or freezing. 

Stock will keep in the refrigerator for 4 - 5 days, and in the freezer for up to 3 months.