4-6cupstrimmings from carrots, celery, onion, fennel, turnips, potatoes, or other vegetable trimmingssee recommendations in the post.
2-3clovesgarliccrushed
10-12wholepeppercorns
2bay leaves
2-3 sprigsfresh herbslike rosemary, thyme or marjoram
1-2 teaspoons saltOr to taste.
Instructions
Place the vegetable trimmings in a large stock pot or dutch oven. Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns, bay leaves, fresh herbs and salt.
Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.
Place a large sieve over a bowl and pour the contents of the pot through the sieve. Press on the solids to squeeze out any extra liquid. Discard the solids.
Notes
Store broth in an airtight container in the refrigerator for up to one week, or freeze vegetable broth in ice cube trays, then transfer to a ziplock freezer bag for up to 3 months.