Homemade Vegetable Broth


1 gallon of water
2 teaspoons Himalayan salt
1 large white onions
1 large purple onion
4 carrots
3 bay leaves
5 cloves of minced garlic
4 stalks of celery
9 sprigs of thyme
2 large leeks
1 cup chopped parsley
2 tablespoons organic olive oil


Chop up all of your vegetables into large chunks (except your bay leaves), and then sit to the side. In a large pot, add a gallon of water and turn it on medium heat. Then, add your olive oil and salt and briefly stir. Add the remainder of your ingredients and stir again. Place the lid on your pot and let vegetable boil on medium heat for 1 hour. Throughout the process, check to make sure you are not losing too much water. If so, add more water if you see it getting to low. Once broth is finished, drain the broth from the vegetables and sit the broth to the side to cool down. Use broth as needed.

Genobia Simpson

Genobia Simpson

Genobia is a wife and mother, and her duty has always been in the kitchen. But now, as the Lord has given her a greater understanding of what it means to live a healthy lifestyle, she is able to supply nutritious meals and natural remedies (when necessary) for her family. She now has a great passion to share this wonderful truth with others who may not know where to start, how to prepare simple plant-based recipes, how to avoid sickness/diseases, and how to apply natural remedies.

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Words of Life

The obligations we owe to God in presenting to Him clean, pure, healthy bodies are not comprehended.

— Ellen G. White, Manuscript 49, 1897