Homemade Vegetable Broth
|Tomatoes||4 , seeded and chopped|
|Celery stalks||4 , sliced|
|Carrots||3 , peeled|
|Onions||2 , cut into wedges|
|Leeks||2 , washed and thickly sliced (White Part Only)|
|Turnips||2 , cut into wedges|
|Bell pepper||1 , stemmed, seeded and cut into chunks (Red Or Green)|
|Zucchini||1 , ends trimmed and thickly sliced|
|Garlic||3 Clove (15 gm)|
|Italian parsley sprig||2|
|Thyme/1 1/2 teaspoons dried thyme||1 Tablespoon|
In a large stockpot combine water, tomatoes, celery, carrots, onions, leeks, turnips, bell pepper and zucchini.
Add garlic, parsley, thyme, bay leaves and peppercorns.
Bring to a boil over medium-high heat; reduce heat.
Simmer, uncovered, for 2 hours.
Strain and discard solids.
Cool to room temperature.