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Vegetable Broth

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“This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter.”
READY IN:
1hr 30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium heat in a large pot.
  2. Add the vegetables and stir-fry to brown lightly.
  3. Add the marjoram, thyme, bay leaves, and cold water.
  4. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
  5. Strain the stock through a fine sieve or a cheesecloth-lined colander.
  6. Press or squeeze the vegetables to extract their liquid.
  7. Discard the vegetables.

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