Vegetable Broth is a comfort food that we love, and it only requires vegetables, water, and a few spices.
It's comforting on a rainy day and perfect for soothing that winter cold.
So gather your favorite veggies from The Barefoot Farmers fields, make our simple vegetable broth, and season to satisfy your taste buds.
HOW TO MAKE VEGGIE BROTH
1 onion (chopped)
2 stalks celery (chopped)
1 carrot (chopped)
1 medium potato (chopped into large chunks)
Optional: 1/3 cup mushrooms (chopped in half)
3 to 4 cloves garlic (crushed or whole)
3 bay leaves
1 tablespoon soy sauce
8 cups water
Fill a large pot with 8 cups of water and set it on high.
Chop up veggies and had to pot along with sou sauce, salt, and pepper, and to the pot and bring to a boil.
Let boil for 10 minutes then reduce to low for 20 minutes.
Use a strainer and pour the liquid into a glass bowl.
You can enjoy your veggie broth straight away, or freeze it to add to other vegetable soups.
Tips* Veggie broth will keep for 3 -4 days in the refrigerator, and 6 months in the freezer. Be sure to store your veggie broth in airtight containers.
You can buy all your favorite vegetables at The Barefoot Farmers Market. Be sure to ask Missy about her favorite monthly soup veggies.
By Didiayer Snyder - At Home With Didiayer