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Easy Vegetable Stock

[/vc_column_text][vc_row_inner][vc_column_inner width=”1/4″][vc_single_image image=”238″ img_size=”480 × 433″][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Ingredients:

1 large yellow onion, cut in quarters

4 stalks of celery, each cut in 4 chunks

2 carrots, each cut in 4 chunks

1 turnip, clean ends and quarter

1 tomato, cut in half

2 cloves of garlic, smashed and peeled

1 sprig parsley

6 whole peppercorns

1 piece of Kombu (sea vegetable available at health food stores), optional (imparts extra vitamins, minerals and saltiness)

Directions:

Add all ingredients to a large stock pot.
Cover with enough filtered water so that all the vegetables are comfortably swimming around.
Bring pot to a boil.
Reduce heat, partially cover pot and simmer for 2 hours.
Strain broth through fine mesh sieve.
Use immediately or store for later use.

Makes about 12 cups[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]