- 16 cups water
- 14– 16 cups vegetable scraps, frozen (An entire gallon sized zip lock bag stuffed with frozen veggie scraps.)
- 8 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon thyme
Add all ingredients into a large stockpot and bring to a boil.
Turn down to simmer and let cook for 1 – 1 1/2 hours.
Turn off the stove and let cool for 1+ hours, until it is cool enough to work with.
Strain through a nut milk bag or cheesecloth into a large bowl.
Pour vegetable stock into mason jars and refrigerate for up to 1 week or freeze in freezer-safe containers and use when needed. If freezing this vegan veggie broth in mason jars I recommend leaving extra room in the jar(s) and putting the lid(s) on once contents are frozen.
Please read through the above blog post for helpful tips & tricks!
Calories: 2kcal, Carbohydrates: 1g, Protein: 0.1g, Fat: 0.01g, Saturated Fat: 0.001g, Polyunsaturated Fat: 0.004g, Sodium: 12mg, Potassium: 7mg, Fiber: 0.04g, Sugar: 0.02g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 0.04mg