Vegetable Broth - cooking recipe

Ingredients

3 carrots, chopped
2 celery stalks, chopped
1 green pepper, chopped
2 medium zucchini, chopped
1 large onion, chopped
2 c. chopped green beans
2 medium turnips, chopped
1 medium potato, chopped
2 c. chopped leeks
1 lb. fresh spinach, stemmed and chopped
4 dill sprigs
3 to 4 sprigs parsley
2 bay leaves
3 garlic cloves, peeled and chopped
1 tsp. salt, salt substitute or choice of herbal seasonings
1 tsp. pepper
3 to 4 qt. water

Preparation

Save peelings from fresh vegetables and freeze until you have enough to make a broth.
Peelings and ends of vegetables, such as potatoes, turnips, onions, celery, carrots or other vegetables of your choice.
Add enough water to cover vegetable scraps about 2-inches.
Season with a bay leaf, basil, peppercorns, or any other of your favorite seasonings.
Simmer for 1 to 1 1/2 hours. Strain and discard vegetables.
Freeze broth in ice cube trays or freezing jars.
Frozen cubes should be stored in freezer bags. The broth may be used in soups, stews or saute in place of oil.