Freezer Vegetable Broth
This broth can be substituted for beef, chicken, or fish broth in any soup or casserole recipe. If you like a thicker broth, puree some of the vegetables and add back to the broth.
Serves: 8Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 2 medium onions, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 medium leek, trimmed and sliced
- 3 stalks celery, chopped
- 5 cloves garlic, peeled and minced
- 1 tsp. dried thyme leaves
- 1 tsp. dried marjoram leaves
- 1 bay leaf
- 2 tsp. salt
- 2½ quarts water
- Heat olive oil in large stockpot over medium heat. Add onions and carrots; cook and stir until browned. Add leek, celery, and garlic; cook and stir 5 to 10 minutes or until garlic is light golden brown. Add seasonings and water; bring to a boil. Partially cover pan, reduce heat, and simmer for about 2 hours, until flavor is pronounced.
- If necessary, skim broth, then strain it through a fine mesh strainer. Cool in ice-water bath or refrigerator. Freeze broth in 1-cup portions in 1-pint zipper-lock bags.
- To thaw and reheat: thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.