Quick and easy. No brining necessary.

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You can use raw, roasted, or sauteed vegetables for different flavor options.

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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!

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Strain out vegetables and discard; keep liquid for broth. Store in refrigerator in glass jar.

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However you make it, remember the ‘brothing’ process is simply applying heat, water, and time to draw the nutrients out of quality vegetables.

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Here’s a good Veggie Broth Recipe, just to give you a few guidelines for method. Go ahead and create your own.

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Vegetable Broth

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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.

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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.