2 quarts (1/2 gallon) of water
5 medium carrots
5 celery stalks
2 medium onions
3 medium potatoes
1 sweet potato
3 cloves of garlic
1 medium to large tomato
3 Tbsp olive oil
2 Tbsp fresh cilantro (or other fresh herbs)
1 tsp salt
1 tsp pepper
1 tsp dried parsley
TIP: If you want to maximize the flavor from your vegetables, cut them a little finer. The smaller the pieces the more surface area will be exposed to the water and infused into your broth.
1. Chop all vegetables, placing all aromatics (carrots, onions, celery, and garlic in the same bowl).
2. Coat pot with olive oil and heat at medium high. Place aromatics into the pot and sweat for a few minutes to create a strong flavor base.
3. Add the rest of the vegetables and seasonings to the pot.
3. Pour in water, cover pot, and bring to a boil.
4. Reduce heat and simmer for about 2 hours.
5. Strain the stock. Use immediately, store in refrigerator 2-3 days, or store in the freezer for a couple months.
So far I’ve used the broth to cook noodles, make soup, and even warmed some in a sippy cup for my son when he was sick.