I make this broth all the time – the thyme and peppercorns make this very balanced and versatile. Plus, it’s ready in 1 hour.
Basic Vegetable Stock (low sodium)
4 celery stalks
1 head of garlic
1 parsley bunch
4 thyme sprigs (you can also use rosemary, but thyme is best)
1 ts of peppercorns
1 TB salt
4 quarts of water
+ Bring contents to a boil and allow to simmer for 30 minutes. Any longer and the vegetables will make the broth bitter.
+ Allow to sit for 30 minutes and drain. Freeze any you are not using, but it lasts a few days in the fridge. I make one batch of broth a week and freeze any leftovers.
+ You can also reduce your stock for a more potent flavor… just simmer the stock after you drain the solids.