| 11 | 55 | 88 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 6 |
| 1 tbsp | Water |
| 5 clove(s) | Garlic (minced) |
| 2 large | Yellow onion (chopped) |
| 3 medium stalk(s) | Celery (chopped) |
| 3 medium | Carrots (chopped) |
| 8 cup | Water |
| 2 1/2 cup | Frozen vegetable mix (vegetable scraps) |
| 2 leaf | Bay leaf |
| 2 sprig | Parsley, Italian, fresh |
| 2 sprig | Thyme, fresh |
| 1 pinch | Salt and pepper (to taste, omit if making stock) |
Heat 1 tbsp water in a large Dutch oven or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer.
Enjoy!
| Vegetables | 2.4 |
