Easy Vegetable Broth
Making your own vegetable broth at home is incredibly simple. The health benefits of homemade vegetable broth are matched only by its superior flavor compared to store-bought alternatives. When you make your own broth, you can adjust the salt to your taste and ensure that no additional flavors, such as thickeners or sugar, are sneaked in. The vegetable stock you make will keep in the fridge for about 5 days, or in the freezer for about 6 months.
Let's start by washing the vegetables. No need to peel them. Make large cubes out of the carrots, celery, and onion. Peel and then mash the garlic cloves.
Olive oil can be warmed in a stockpot. Throw in the veggies, and cook them for about 5 minutes. Then pour in 10 cups of water. Add 1 tablespoon of kosher salt and half tablespoon of whole peppercorns and mix well.
Start boiling the vegetable broth. Then cover and reduce heat to a low simmer. For 45 minutes, keep it at a low simmer.
The vegetable broth should be strained into sealed containers. Add water to bring the total to 8 cups if the broth amount falls short. You can eat it right away, keep it in the fridge for 4–5 days, or freeze it for 6 months.