Vegetable Broth

• 4 tomatoes, coarsely cut up
• 1 small yellow or white onion, coarsely cut up
• 2 large cloves garlic
• 1 rib celery, coarsely cut up
• 1 carrot, coarsely cut up
• 1 zucchini, coarsely cut up
• 2 cups coarsely shredded leafy greens, such as chard, spinach, dandelion, or hearty lettuce, or a mixture
• 8 to 10 fresh parsley sprigs
• 6 fresh cilantro sprigs
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 small bay leaf
• 1 teaspoon kosher salt
• 10 cups (2 1/2 quarts) water

1. In a large pot, combine all the ingredients, cover partially, and bring to a boil over high heat.
2. Decrease the heat to maintain a brisk simmer and cook until the vegetables are very soft and the broth is well colored, about 1 hour.
3. Strain through a fine-mesh sieve and cool completely.
4. Or, cool completely in the pot, then strain into storage containers.
5. Refrigerate uncovered until chilled.
6. Cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.

tomatoes, white onion, garlic, celery, carrot, zucchini, leafy greens, parsley sprigs, cilantro, thyme, bay leaf, kosher salt, water

Taken from www.epicurious.com/recipes/food/views/vegetable-broth-389459 (may not work)