Make Your Own Vegetable Broth

Buying vegetable broth can get expensive, particularly since it’s something that’s so simple, affordable and easy to make. 
So instead of buying any more broth, try making your own!

Whatever vegetables you want (corn, celery, carrots, onions, garlic, mushrooms, green beans, broccoli, cauliflower, green onions, tomatoes, etc.)
Seasoning 
Water
1. Place the vegetables you want to use in a pot
2. Completely cover them with water
3. Bring it to a boil
4. Reduce the hit and allow to simmer for at least an hour
5. Strain out the vegetables and your broth is ready!

Suggestions:
You can store the broth by freezing them in an ice cube tray and then taking the cubes and putting in a freezer bag with the date on them so you know when you made them.
You can also store the broth by freezing them in a cupcake pan for bigger portions.
To make a thicker (and delicious) broth, use potato water instead of just regular water. First soak potatoes in water and then take the water from that and put it in the vegetable mixture….or you could also soak the potatoes with the vegetables…
Here is what each vegetable brings to your broth:
Tomatoes: acidity and color
Mushrooms: meatiness
Carrots & Corn: Sweetness
Potatoes: Body
Cabbage, Celery, Broccoli, and Green beans: earthiness/grain
Onions & garlic: a slight spiciness
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