Homemade Gluten Free Vegetable Broth

This homemade gluten free vegetable broth was full of flavor. Use it to make any kind of soup you desire. I made vegetable bean.

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I saved the peels and scraps every time I used vegetables. I had bags in the freezer and I just kept adding to them. There's carrots, celery, sweet potatoes skins and scraps, gold and red potato skins and scraps, garlic, eggplant, peppers, red onion skins and scraps, yellow onion skins and scraps and any other vegetables you choose to add.

I added 8 cups of water to my pot and then dumped in all the scraps. I brought it to a boil, then lowered to a simmer and allowed to simmer at least 2 hours, stirring occasionally. If you need to add a little water, that's fine.

I placed a colander inside a large pot and poured vegetables into the colander. I used the wooden spoon to press down on the vegetables to drain as much liquid out of them as possible. Afterwards, I thought it would have probably been easier to use a potato masher. I'll try that next time.

Set pot of broth aside. In a separate pot start your soup as you normally would. I coated the bottom of my pot with olive oil and threw in my carrots and celery. Stir to coat all and lower to a simmer. Cover pot. I then added onions once the vegetables softened and stirred well. Once the onions were almost soft, I added in chopped garlic and stirred well.

I added in garlic powder, onion powder, basil and parsley all to taste and allowed to cook, stirring constantly.

Once the vegetables and seasoning were aromatic, I poured the broth into the pot and brought to a boil. Add any vegetables you like. I lowered heat and allowed to simmer, covered. I also added kidney beans and gluten free pasta about 10 minutes before soup was ready and fresh spinach about 5 minutes before soup was done. .

Serve and enjoy.