This simple vegetable broth packs so much flavor you’ll never miss the animal-product-laden versions. Freeze it in ice cube trays and use it to add flavor to stews, sautés, and sauces.
1 Vidalia onion, or about 1 cup (160 g), chopped
1 bunch celery, or about 3 to 4 cups (300 to 400 g), chopped
5 carrots, or about 2 cups (260 g), peeled and chopped
5 or 6 medium kale leaves
2 fresh tomatoes
2 cloves garlic, minced, optional
12 cups (2.9 L) water
Salt, to taste
Wash the vegetables and trim any tough or damaged parts. Chop the vegetables roughly and place in a stockpot. Add the water and cook over medium-low heat ...