Ingredients

The following ingredients have 4 Servings
  • 3-4 cups trimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmings
  • 2-3 cloves garlic (crushed)
  • 10-12 whole peppercorns
  • 2 bay leaves

Instruction

  • Place the vegetable trimmings in a large stock pot or dutch oven.  Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns and bay leaves.  
  • Cover and bring to a boil.  Reduce heat to a simmer and cook for 25-30 minutes.
  • Place a large sieve over a bowl and pour the contents of the pot through the sieve.  Press on the solids to squeeze out any extra liquid.  Discard the solids.  
  • Broth will last a week, refrigerated or three months frozen.