Homemade Vegetable Broth

Homemade Vegetable Broth

8 to 10 cups distilled water

2 onions

2 to 3 garlic cloves

3 carrots

3 to 4 celery stalks

2 potatoes with skin

1/2 c parsley

1 t thyme

1 t basil

1 T Bragg Liquid Aminos

Cut all vegetables into 1 inch pieces. Place in large soup pot and add

seasonings. Sauté in small amount of water until slightly tender.

Cover with distilled water and bring to a boil. Reduce heat and

simmer for one hour. Cool and strain broth, discarding vegetables.

Broth may be frozen or kept in the refrigerator for one week.

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