Quick and easy. No brining necessary.
You can use raw, roasted, or sauteed vegetables for different flavor options.
Just place vegetables—-wide variety is best—–in stock pot, cover with water, bring to boil, turn heat down to simmer for only… LOOK AT THIS… 15 minutes!
Strain out vegetables and discard; keep liquid for broth. Store in refrigerator in glass jar.
However you make it, remember the ‘brothing’ process is simply applying heat, water, and time to draw the nutrients out of quality vegetables.
Here’s a good Veggie Broth Recipe, just to give you a few guidelines for method. Go ahead and create your own.
In large pot, melt ½ cup butter, ghee, or chicken fat, and sautee the following until wilted: 1 large onion, 1 carrot, 1 bunch parsley, 2 celery stalks, 2 turnips, 3 tomatoes, and any other veggies you might like. Add 1 TBS of salt and 1 tsp. Of black peppercorn. Add 10 cups of cold water. Bring to boil, then down to simmer for 15 minutes. Strain out vegetables. Yield: 2 quarts.
NOTE: While a vegetable broth is a good source of nutrients, the broth from animal meats and bones is far superior as it contains gelatin, electrolytes AND nutrients that are effective in healing the digestive organs.