Homemade Vegetable Broth - Recipe Challenge Runner-Up #3

Jan Gessert’s Homemade Vegetable Broth

Ingredients:

• 3 carrots

• 1 medium onion

• 2 celery stalks

• 1 small fennel bulb

• 1 parsnip

• 6 garlic cloves

• A “thumb” of ginger

• Stems from 1/2 bunch parsley

• 1 bunch green onions

• Salt to taste

• 1 tsp. black peppercorns

• 2 cloves

• 1/2 tsp. turmeric

• 1/2 tsp. oregano

• 1/2 tsp. dried Rosemary (or 1/2 T fresh)

• 1 bay leaf

Instructions:

1. Put all ingredients in a 4 qt pot.

2. Cover with water. Simmer for 2 hours or bring to pressure in an Instant Pot on Soup setting for 60 min.

3. Strain. Discard solids.

4. Enjoy broth!

   Note: This recipe is flexible, but do not use cruciferous vegetables - broccoli, cauliflower, Brussel sprouts, cabbage, etc. I do save kale stems in the freezer and add them.
   

Jan’s Advice:

I make this broth about once a week. It can be used in any recipe that calls for chicken or vegetable broth. And it is SO much better than store bought. Nothing artificial and you control the amount of salt. This takes a soup or stew to the next level! Use what you can in a couple of days and freeze the rest. All veggies are washed and coarsely chopped. Peel if necessary. As you can see, many BDA farm vegetables can be used. I especially look forward to receiving the tender fennel bulbs.

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