1 Tbsp minced garlic
Vegetable Broth
2-3 Tbsp olive oil
4 bottles filtered water
1 pkg frozen vegetable soup mix (celery, carrots, bell peppers, corn, onion)
1 pkg frozen vegetable gumbo mix (okra, carrots, potatoes,corn, green beans, lima beans, green peas, celery, onions)
1 tsp turmeric, cumin, basil, sea salt, thyme
1 cup onion, chopped to 1/2″
1 cup sliced mushrooms
In a large skillet or stock pot over high heat, saute onion, garlic, and mushrooms in olive oil. Add frozen vegetables and water. Cook until boiling for 1 hour.
Use a fine strainer to collect all vegetables and spice residue. Store broth in refrigerator for 2-3 days or pour into freezer containers for longer storage.
I enjoyed eating the vegetables from the Vegetable Broth recipe. You can enjoy it now or store it for cooking later.