There isn’t any better or easier broth to make than this. Any time you have a whole bunch of veggies that might be nearing the end of their freshness, make this broth and store in glass mason jars in the freezer. All you have to do is defrost the night or morning before you’re cooking, and you have a healthy broth foundation for soups or stews.
INGREDIENTS
- 1 onion
- 1 clove garlic
- 1 celery
- 1 kale or collard greens
- 1 leek (optional)
- 2 bay leaves
- filtered water
- sea salt or Himalayan salt
METHOD
- Roughly chop everything (I leave the skin on the onion to add flavor and a nice golden color).
- In a large soup pot or Instant Pot, add all the ingredients.
- Add water to just barely cover the veggies.
- On stovetop, bring to a boil, then cover and cook on low heat for 2 – 3 hours.
- In Instant Pot, cook on high pressure for 2 hours.
- Drain through a sieve and store in glass jars in fridge or freezer.
