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Broth: Vegetable Broth




Source of Recipe


Deborah Mele


List of Ingredients




2 Quarts Water

2 Large Cloves, Chopped

3 Onions, Quartered

5 Medium Potatoes, Peeled And Quartered

3 Large Carrots, Chopped

3 Celery Stalks, Chopped

1 Small Bunch Parsley, Chopped

4 Tomatoes, Quartered

Salt & Pepper To Taste


Recipe



Add all the ingredients to a large stock pot, and bring to a boil. Lower the heat, and simmer for 2-3 hours. Strain, reserving the broth.

SERVES 6

Cooks Tip: Save some of the broth and pour into plastic ice cube trays and freeze. Once frozen remove the cubes and place them in plastic bags and store in the freezer. These cubes can be used to add flavor to any recipe, or to cook vegetables, allowing you to decrease the amount of oil used.