Vegetable Broth

Name: Vegetable Broth
Yield: 8
Ingredients: Leftovers of vegetables and seasonings (carrot tops, wilted cabbage leaves, celery stalks) yield a broth that aids in preparing various soups. Store them in the freezer. When you have enough to fill a medium-sized pot, prepare the recipe:; 1 tablespoon of salt; 3 liters of water; 1 large onion, chopped; 6 cloves of garlic, mashed; 1 medium-sized pot filled with vegetable leftovers

1
Leftovers of vegetables and seasonings (carrot tops, wilted cabbage leaves, celery stalks) yield a broth that aids in preparing various soups. Store them in the freezer. When you have enough to fill a medium-sized pot, prepare the recipe:
2
1 tablespoon of salt
3
3 liters of water
4
1 large onion, chopped
5
6 cloves of garlic, mashed
6
1 medium-sized pot filled with vegetable leftovers

Ingredients

1
Leftovers of vegetables and seasonings (carrot tops, wilted cabbage leaves, celery stalks) yield a broth that aids in preparing various soups. Store them in the freezer. When you have enough to fill a medium-sized pot, prepare the recipe:
2
1 tablespoon of salt
3
3 liters of water
4
1 large onion, chopped
5
6 cloves of garlic, mashed
6
1 medium-sized pot filled with vegetable leftovers

Directions

1
1
2
In a large pot, place the vegetables and cover them with water
3
Add the onion, garlic, and salt
4
2
5
Cover and simmer over low heat for 2 hours
6
Over a deep dish, place a strainer made of macaroni and cover it with a fine cloth
7
Pour out the broth and strain
8
Then divide it into various plastic cups
9
and store it frozen for up to six months.