Caldo de Verduras

Ingredientes

• 1 gallon bag of frozen veggie scraps, completely full
• 13-15 cups water
• 1 tsp. coriander seeds
• 1 tsp. whole peppercorns
• 2 bay leafs
• 1-2 sprigs each: fresh thyme, rosemary
• Optional extras: garlic, onions, parsley
• Stock pot
• Slotted spoon or skimmer
• Strainer
• Storage containers

Preparación

1. 1

   Add frozen vegetable scraps to a 6-quart stock pot. Add water and the remaining ingredients. You should have enough water in the pot where you can easily stir the vegetables.

2. 2

   Cover and bring to a boil. Reduce heat to a bare simmer, and cook, uncovered, for 1 hour, stirring occasionally.

3. 3

   Take the pot off the stove and remove all the vegetables with a slotted spoon or a skimmer.

4. 4

   Set your strainer over a large bowl and pour the broth through. Broth should be clean and clear without any impurities. You can also run the broth through a cheesecloth.

5. 5

   Cool completely at room temperature and then divide into storage containers or gallon size freezer bags. Store in the refrigerator for up to one week or freeze for up to 3 months.