Homemade Veggie Broth (better than a can)

We have used both a can or made homemade. If in a pinch we use a can from Swanson however i do not like worrying about sodium.

You made it yourself Veggie Broth

Makes about 2 quarts

What you need

2 Large yellow onions, coarsely chopped skins included

2 Large carrots peeled and coarsely chopped

2 Leeks, washed and coarsely chopped

1 parsnip, peeled and coarsely chopped

1 slice of lemon

Handful of parsley sprigs

Salt to taste

Combine all ingredients with 9 cups of water in a large stockpot and slowly bring to a simmer over low- medium heat. Partially cover and simmer for 2 hours. Strain the broth through a mesh strainer and press down on the veggies to get all the liquid out. Freeze in ice cube trays or 1 quart container for up to 3 months or store in the fridge in a covered container up to 4 days.

I adopted this recipe from Healthy Vegan book from library.