I always make my own vegetable broth first because I do not like the flavor of carrot or tomato in most of the recipes I use veggie broth in, and second because I like to be able to control the sodium. It is super easy to do this. Yes, I does take extra effort than just pouring it from a container, but like all good things the effort is very worth it. This recipe makes a lot so freeze what you don't use, and the next time you need veggie broth you will be all set!
Tip: Throughout your everyday cooking when you have an unused stalk of broccoli, chunk of onion, fibery end of asparagus, or simply just some vegetables that may be on their way to the trash, toss them in a freezer bag to save them for the fateful day when you need to whip up a stock.
What you'll need:
Assorted vegetables like:
Carrot (if you're into that sort of thing)
12 cups or water
1 tbsp of peppercorns
In a large pot dump your water, vegetables, and peppercorns. Then bring to a boil. Simmer for about 20-30 minutes. Strain, and that's it! Allow what you don't use to cool down before placing it in a freezer safe container for saving.