Homemade in my opinion is always better. You can make things in bulk, with out preservatives, it’s better for the environment (because your ingredients can be local) and my favorite, it’s cheaper! Trust me you’re spending most of your money on the packaging with this recipe. That’s why I always make my broths homemade. Nothing could be easier than making homemade vegetable broth. So cross this off your list of thing you have to buy at the store because once you see how easy it is you’ll never waste your money again.
- 5 carrots
- 2 onions
- 5 stalks of celery
- 3 medium yellow potatoes
- 12-14 cups water
- 2 bay leafs
- To taste salt and pepper
- Cut all the vegetables into large pieces.
- In a large pot add the water, vegetables, and seasonings. Bring to a boil.
- Once boiling bring the pot to a simmer and cover for 45 minutes.
- After cook time remove cooked vegetables and discard. You can also run the broth through a strainer. Allow the broth to cool before storing.
- Use immediately, keep in the fridge for up to 3 days or store in freezer for up to 6 months.