Making your own broth is simple and doesn't have to take several hours or be super gourmet (I'm looking at you, Alice Waters). Simply save any vegetable scraps that you can't use in a salad, stir-fry or other vegetable dish (i.e. carrot tops, onion roots, herb stems, potato/ginger skins). Keep them in a sealed bag or container in the freezer until you've accumulated about 4 cups. These scraps combined with a few other key broth ingredients will make a tasty and nutritious broth.
Cooking time: 60 minutes
Yields: 8 servings
Omnivore options in parentheses:
2 tablespoons olive oil (or butter)
5 cloves garlic, peeled and halved
2 large onions, chopped in half. No need to peel!
3 stalks of celery, chunked
3 carrots, chunked
8 cups water
4 cups frozen vegetable scraps
2 bay leaves
sprigs of parsley, thyme, and marjoram, or your herbs of choice
salt and pepper to taste
(chicken bones or beef marrow bones)
In a large stockpot, heat oil/butter. Add garlic, onions, celery, and carrots and saute for about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for one hour if all vegetarian or 90 minutes or longer if using omnivore ingredients. Your house will start to smell amazing pretty quickly. After cooking time is over, turn off the heat. It's ready to strain now, but you may want to let it cool for about an hour before straining it through a fine mesh strainer into a heat-proof bowl or pot. Your broth is ready to use. I divide mine into a few portions to use right away and allow the rest to cool to room temperature before transferring to a freezer safe container and freeze for another day.