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Vegetable Broth

Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Servings: 8 cups

Ingredients

  • 1 large onion, chopped
  • 4 stalks of celery with leaves, chopped
  • 3 collard green leaves and stems, chopped
  • 2 carrots, chopped
  • 5 cloves of garlic, chopped
  • 5 sprigs of fresh thyme
  • 1 tsp fresh rosemary, minced
  • ¼ cup fresh parsley
  • 1 bay leaf
  • 1 tbsp. kosher salt
  • ½ tsp. pepper
  • 1 tbsp. cider vinegar
  • 10 cups water

Instructions

  • Roughly chop vegetables and place in a large stock pot or dutch oven.
  • Add herbs, salt, cheese rind, 1 cider vinegar and water and simmer for 3 hours, stirring occasionally.
  • Strain broth through a fine mesh strainer and discard spent vegetables. Store broth in glass mason jars in the refrigerator for up to 5 days. Freeze the rest.
  • Use this broth in soups, chilis or risottos.