Reaping the Benefits of a Garden

     One of my shelving units                                        One of my freezers​
Last years garden harvest was one of the best we have had in years.  It is amazing to me with all the rain we had in early Spring, that our plants and seeds survived.  All Summer long I canned, froze and dried produce until I didn't want to see another bucket of tomatoes or squash.  

Finally after having enough of canning and running out of jars, I knew there had to be a way of using all the excess vegetables.  I had already frozen more vegetables than two people could every eat.  We gave away an enormous amount of produce, I knew I could do something with the rest of those vegetables.  A light bulb moment! Why not cook them and make vegetable broth.  So that is just what I did.  Below is the recipe I came up with, it is very easy to do and is great when making soup all Winter.

                                                              Vegetable Broth
3 cups chopped onion                                          1 cup chopped carrot
As many fresh vegetables as can fit in your stock pot.  I used zucchini and other squash, beans as that is what I had an abundance of.  
1 cup parsley stems                                              5 - 10 thyme sprigs
2-3 bay leaves                                                         peppercorns about 1 tablespoon
water to cover vegetables
Allow the vegetables to come to a boil, reduce heat and simmer for 1 hour or longer.  The longer it cooks, the stronger flavor of the herbs and vegetables.  Allow to cool, pour through a strainer, saving the liquid.  Put the solids in the compost bin.  I do not use salt, that is because of a specific diet we are on.  After the broth is cooled pour into freezer containers and freeze.  This keeps for up to a year and is a great base for soups.