Vegetable Stock

I am hosting Bunco this weekend. Yeah for Bunco…especially Halloween Bunco!

I’ll be making chicken enchiladas, but for my friend, who is a vegetarian, I’m making black bean soup. Every black bean soup on the planet calls for chicken broth…but I finally found one today with vegetable broth. Then I found a recipe online for vegetable broth, so I picked up the few things I needed and made it tonight.

I’m a big fan of using chicken broth in recipes because of the added flavor, but I have to say that this vegetable broth is just as delicious. I only need a few cups for the black bean soup and I froze the rest to use later.
Heres’s the recipe (I found this online and printed out the recipe but it doesn’t have the link to the site I found this….so sorry to whoever originally posted it):
VEGETABLE BROTH
2-3 tbs extra virgin olive oil
1-2 large onions, chopped
1 lb celery
1 lb carrots
3 whole garlic cloves
1 bay leaf
10 whole black peppercorns
2 tsp salt
1/4 cup low sodium tamari (I didn’t have this, nor did I want to spend $5 on the bottle for this one recipe, so I used a little less soy sauce)
1 gallon water, which I think is 128 ounces
NOTE: you can also add any other vegetables you have in your fridge (broccoli, leeks, mushrooms, etc).
Saute the vegetables in the evoo for about 5 minutes. Then add all of the water. Bring to a boil and then simmer for an hour. Then add the soy sauce and cook for another 10 minutes to meld the flavors.
Strain the veggies out and toss. The broth can be kept in the fridge and used within 7 days…or freeze and use within a few months.
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