Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 2 large onions (roughly chopped)
- 4 ribs celery (roughly chopped)
- 3 carrots (chopped)
- 1 tablespoon tomato paste
- 8 cups water
- 3 dried bay leaves
- A few sprigs of parsley and thyme
- Salt and pepper
Instruction
- In a large Dutch oven or stockpot, heat olive oil over medium heat.
- Add the garlic, onions, celery, and carrots. Sauté for about 5 minutes, stirring often.
- Add tomato paste and cook for one more minute.
- Add the water, bay leaves, parsley, and thyme. Bring to a boil and then reduce heat to low and simmer, partially covered, for 45 minutes.
- Strain the vegetable broth into a large heat-proof bowl or pot.
- Use immediately or let the broth cool down. Once has cooled, transfer it to freezer bags and store it in the freezer for up to 6 months. (Pour about 2 cups of vegetable broth in the freezer bags).
