2 Carrots

2 Onions

2 Garlic Cloves

2 Celery Stalks (fennel stalks will also work)

2-6 Tomatoes

Water (approximately 8 – 10 cups)

Other Vegetables (peppers, sweet potato, fennel, etc. as desired)

2 Bay Leaves

Organic Virgin Raw Coconut Oil, Extra Virgin Olive Oil, or Grass Fed Dairy Butter

Chop the carrots, onions, garlic, celery, and other vegetables into small pieces to maximize the surface area able to caramelize while sautéing the vegetables.  Take the carrots, onions, garlic, celery, and other vegetables and sauté in the bottom of your stock pot using the coconut oil, olive oil, or butter.  Sauté vegetables until they are browning slightly.  For larger vegetables, consider caramelizing the vegetables separately.   Add the water, the tomatoes, and the spices.  Bring the broth to a boil then lower to a simmer and continue to cook 2-3 hours.

Strain the broth into a large bowl.  Consider eating the vegetables that are left over from the broth or using them in another dish.

Drink the broth for a healthy snack or use in recipes to increase the nutrients in other recipes.  Freeze the broth to save for recipes and for times of sickness.  The vegetable broth can be kept in the refrigerator for 3 – 4 days or frozen for up to 3 months.

7 Tips for Full-Flavoured Vegetable Stock – Stone Soup

Homemade Vegetable Stock – Martha Stewart