Paleo Vegetable Stock
This broth is low in sodium and high in disease-fighting phytochemicals. Try adding mushrooms for additional flavor.
Serves: 16Hands-on: 15 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 2 lbs. yellow onions
- 1 lb. carrots
- 1 lb. celery
- 1 bunch fresh parsley
- 1½ gallons water
- 4 sprigs thyme
- 2 bay leaves (fresh or dried)
- 20 peppercorns
- Peel and roughly chop the onions and carrots. Roughly chop the celery and parsley. Put the vegetables, parsley, and water in a stockpot over medium heat; bring to a simmer and cook, uncovered, for 1½ hours.
- Add the herbs and peppercorns and continue to simmer, uncovered, for 45 minutes.
- Remove from heat and cool by submerging the pot in a bath of ice water. Strain cooled stock and transfer to freezer-safe containers. Freeze until ready to use.