Just Veggies Broth Recipe
Ingredients
| Water | 1 Gallon | |
| Onion | 1 Large, quartered | |
| 1 large unpeeled carrot, cut into 2-inch pieces | ||
| 1 rib celery, cut into 2-inch pieces | ||
| Garlic | 5 Clove (5gm), cut in half | |
| Idaho potato | 1 Medium, quartered | |
| 1 stalk bok choy, cut into 2-inch pieces | ||
| Salt | 2 Teaspoon | |
| Onion powder | 2 Teaspoon | |
| Dry mustard | 2 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
Directions
Place all the ingredients in a large pot over high heat.
Bring to a boil, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 3/4 quarts, about 30 minutes.
Use immediately, or cool and refrigerate until needed.
Bring to a boil, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 3/4 quarts, about 30 minutes.
Use immediately, or cool and refrigerate until needed.
Chef
