- Roughly 1-1 1/2 lbs (454g) of carrots (cut into disc), tomatoes (diced), and bell peppers [any color you wish] (diced)
- 1 lb onions, mushrooms, celery, zucchini (all diced)
- 10-12 cloves of garlic (minced)
- 1 TB coconut butter, unsalted butter, or olive oil
- 3-4 bay leaves
- 1 TB basil, oregano, cumin
- 1/2 TB salt [ground Himalayan Pink]
- 1 tsp black pepper, red chili powder
- 20 cups (~1.26 gallons) of water
Note: This will yield around 1 gallon broth, depending on how much you chose to reduce down.
- Add the butter or oil into a large 10 quart pot. Add the onions, garlic, and carrots. Thoroughly mix together.
- Begin to cook the mixture on medium-high heat for 3-5 minutes and stir every other minute.
- Add the mushrooms, celery, bell peppers, tomatoes, and bay leaves into the pot and cook for 3-4 minutes.
- Add 8 cups (~1.9 liters) of water and bring to a boil. Cook at boil for 10 minutes.
- Continue to boil and add the salt, pepper, chili powder, cumin, basil, and oregano and mix.
- Add 12 cups (~2.9 liters) of water and bring to a boil.
- Once boiling reduce to medium heat and simmer/lightly boil down broth until it reduces by 1/4 of the total amount. The time depends on how soon you want the broth. If you have an hour cook down on medium for 40-60 minutes or continue to boil until the mixture has reduced. If you are boiling, be sure to mix the entire time to avoid bubbling over, it should take around 20 minutes.
- Strain the veggies from the broth. Store the broth in large glass jars or use immediately. Place the veggies into a large bowl until they cool enough to store in plastic bags; they can also be used immediately.
Note: You can make plenty of dishes with the leftover veggies or even blend them down into a sauce. Be sure to store the veggies and broth efficiently as they can last months in the freezer.