Vegetable Broth
Recipe type: Soup
Author: Jillian
Serves: 5-7 quart jars
  • 1 medium turnip, cut in 8 pieces
  • 1 jalapeno pepper
  • 2 large parsnips, cut in 4 pieces each
  • 2 large onion, cut in 8 pieces
  • 3 large carrots, cut in 4 pieces each
  • 3 cups roughly chopped greens(kale, spinach)
  • 1/4 cabbage
  • 2 shitaki mushroom, cut in half
  • 2 inches Kombu
  • 3 celery stalks, cut in 4 pieces each
  • 4 cloves whole garlic
  • 1 finger sized nob of garlic, sliced in 5 pieces
  • 2 cups winter squash
  • 6-8 quarts water
  • parsley and thyme(feel free to use your favorite herbs)
  • fresh ground pepper
  • sea salt to taste( I do not add sea salt to this recipe, but if you would like to, go for it)
  1. Place all vegetables in 6-8 quart stockpot
  2. Fill the pot up with water
  3. Tie herbs in a bundle with cooking twine
  4. Add herb bundle, and submerge it
  5. Add fresh ground pepper
  6. Bring to a boil
  7. Turn down heat, and gently simmer for 1-2 hours or until all the vegetables are cooked and the broth is to your liking(add more water if you need to
  8. Strain broth through a colander into another stockpot
  9. let cool completely
  10. Pour into glass jars
  11. Keep in refrigerator, or freeze in freezer bags to be used at a later date
Recipe by Food Filled Life at