Vegetable Broth / Stock

Broth / stock, water that has been boiled with vegetables or meat or both for long time. It can be used in preparing soups, gravies, sauce or rice. 
  

Prep Time : 10 min
Cook time : 40 min
Ingredients:

• Onions -1/2
• Carrots - 1 
• Potato - 1
• Broccoli - 6 florets ( I am using steams)
• Cabbage - 1/4 piece
• Corn - 1/4 cup
• Garlic cloves - 4, minced 
• Bay leaf - 1
• Freshly ground pepper - 1 tsp
• Salt - 1/2 tsp
• Water - 5 cups
• Oil - 2 tsp 

Preparation:

• Wash the veggies and cut them into 1 inch pieces.
• Heat  oil in a pot and fry bay leaf and garlic for a min.
• Add all the veggies and cook for 10 min.
• Then add water and salt and bring to a boil.
• Lower heat and cook for 30 min uncovered.
• Discard veggies from the broth.
• Cool and refrigerate any leftover.

Note:

• Can use any vegetables such as mushrooms, eggplant, asparagus, bell peppers, peas,celery root......
• If have leftover cool it and refrigerate a week or freeze it for later.