Make your own vegetable stock


Creating your own veggie broth is great way to use up leftover ends and skins of hearty vegetables, while adding flavor to future soups.


  • Skins and tops of carrots, celery, beets, parsnips, sweet potatoes, potatoes, etc.
  • 1 cup mushrooms
  • 1 clove garlic
  • 1 onion
  • 1 tsp sea salt
  • Basil, thyme and oregano to taste


    1. Place all ingredients into a large pot and cover with 8 cups of water
    2. Bring to a boil with lid on
    3. Reduce heat to simmer and cook for 1 hour
    4. Strain out the vegetables
    5. Use the broth in any type of soup. You can freeze the broth or keep it in the fridge for future use.


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