All Purpose Vegetable Broth
3 ribs celery, broken or sliced thick
4 medium sized unpeeled carrots, sliced thick
2 medium sized turnips, peeled and sliced
2 medium sized leeks, trimmed, rinsed and sliced
2 tomatoes, chopped coarse
1 large onion
1 small garlic, unpeeled and sliced in half crosswise
5 to 6 sprigs of fresh parsley
2 large bay leaves
1 tablespoon of black peppercorns
1 teaspoon of salt
In a large pot, combine all of the ingredients.
Add enough water to cover the ingredients.
Over medium high heat, bring it to a boil.
Reduce the heat to low, partially cover and cook on a low simmer
for 1 1/2
hours.
Using a slotted spoon, remove and discard the vegetables and
herbs.
Pour the broth through a strainer or sieve lined with
cheesecloth into
jars
or storage containers with tight lids.
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