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)
- Place all vegetables in 6-8 quart stockpot
- Fill the pot up with water
- Tie herbs in a bundle with cooking twine
- Add herb bundle, and submerge it
- Add fresh ground pepper
- Bring to a boil
- 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
- Strain broth through a colander into another stockpot
- let cool completely
- Pour into glass jars
- Keep in refrigerator, or freeze in freezer bags to be used at a later date
Recipe by Food Filled Life at http://foodfilledlife.com/2012/11/15/vegetable-broth/