- 1/2 tbsp olive oil.
- 1 tbsp minced garlic.
- 1 tsp salt.
- 8 cups + water.
- 8 cups + chopped vegetables.
- Fresh herbs (optional).
1 Place a large stockpot over medium heat. Add the olive oil, minced garlic, and veggies (frozen or fresh).
2 Cook the vegetables until they become wilted and soft. Stir in the fresh herbs and salt. Adjust the heat to high and pour in the water. Let the mixture boil for 15 minutes, adding more water as needed.
3 After 15 minutes, cover the pot with a lid and cook on low for at least an hour. Stir the mixture occasionally and add more water as needed.
4 After about an hour, remove from the heat. Place the mesh strainer over the container and slowly pour the broth. You will probably need to use multiple containers.
5 Discard any remaining vegetable pieces. Once the containers have cooled, place in your refrigerator and make sure the lids are screwed on tightly.