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Vegetable Broth

  • Yield: Makes 8 cups
Vegetable Broth


  • 2 celery stalks, halved
  • 2 medium carrots, halved
  • 1 small onion, halved
  • 10 cups water


  1. Combine all the ingredients in a large stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, for 30 minutes. Strain and discard vegetables. Let cool, and refrigerate for up to 4 days.

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