4 Apr 2009
|Green beans||12 Medium|
|Mushroom stems||5 Medium|
|Yellow squash||3 Small|
|Spinach/Watercress or parsley||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Sea salt/Tamari soy sauce||To Taste|
Cover vegetables with water and simmer until they are soft.
Strain; season with sea salt or tamari.
This is merelv an outline.
Use any vegetable, including the skins of potatoes.
Vegetable Broth Recipe