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Vegetable Broth

Servings 5 quarts

Ingredients

  • 1 onion chopped
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 4 cloves garlic
  • 5 mushrooms chopped
  • 1 piece kombu
  • 3 bay leaves
  • 1 tbsp salt free seasoning blend
  • 1 tbsp nutritional yeast
  • 1 tbsp fresh or dried parsley
  • 1 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • approximately 4 quarts water

Instructions

  • Place all ingredients in a pressure cooker or stock pot. I have a 6 quart Instant Pot and place all ingredients in the pot, then fill with water to the max fill line.
  • I set my Instant Pot to manual for 10 minutes. If cooking on the stove, cover and simmer at least an hour.
  • Remove kombu and bay leaves and discard.
  • Use an immersion blender (or put in a blender in batches, but be careful blending hot liquids).
  • Pour into storage containers (I use mason jars) and let cool before refrigerating.