Vegetable Broth
- 4 cups vegetable trimmings, such as carrots, celery, tomatoes, onions, spinach, and leeks
- 6 cups water
- 1/8 to 1/4 teaspoon pepper
- In a stockpot, stir together all the ingredients.
- Bring to a simmer over medium-high heat (to prevent cloudiness, dont let the broth reach a boil).
- Reduce the heat and simmer, covered, for 1 hour.
- Strain the broth into an airtight container, discarding the trimmings.
- Cover and refrigerate so the flavors blend.
- Reheat before serving.
- Keep a large airtight plastic bag in the freezer and use it for collecting vegetable peels and trimmed ends.
- When its time to make this broth, your veggies will be waiting.
- (Per serving)
- Calories: 6
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 18mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 1g
- Calcium: 3mg
- Potassium: 20mg
- Free
vegetable trimmings, water, pepper
Taken from www.epicurious.com/recipes/food/views/vegetable-broth-391900 (may not work)