Wondering what to do with excess garden bounty? Why not make your own vegetable stock?
Simmer up this basic broth to keep on hand in the refrigerator or up to two months in the freezer to add to your favorite soup recipe.
By making your own broth, you control the sodium level, making it a healthier alternative to store-bought broths.
Homemade Vegetable Broth
3 carrots, onions and celery stalks chopped
3 leeks, trimmed and chopped
1 fennel bulb, chopped into quarters
1 turnip, cut into 1-inch pieces
1 cup butternut squash cut into 1-inch pieces
2 garlic gloves, smashed
4 springs each parsley and thyme
2 bay leaves
10 coriander seeds
1/2 teaspoon sea salt and peppercorns
10 cups cold water
In a large stockpot, add all vegetables and spices, along with salt and pepper; pour in water. Bring to a full boil. Cover and reduce the heat to low.
Simmer for 1 1/2 hours. Strain broth through cheesecloth-lined sieve into a large bowl, pressing vegetables to extract liquid.
Store in a covered glass bowl or jar in the refrigerator for 3 days or pour into freezable containers and freeze for up to two months.
Preparation Time: 10 minutes
Cooking Time: 1 1/2 hours
(Joanne Capano is a regular contributor to www.NaturallySavvy.com, a Web site dedicated to educating people on the benefits of living a natural, organic and green lifestyle. For more information, visit www.NaturallySavvy.com.
(c) 2009, HEALTHY SHOPPER U.S.A. INC. Distributed by Tribune Media Services Inc.Copyright © 2015, CT Now