There's no need to buy the expensive low-sodium versions of vegetable broth when you can make your own with this stovetop method.
1 or 2Onions
3 or 4Celery Stalks
3 or 4Carrots
Small BunchFresh Parsley
A Few SprigsFresh Thyme
Small PalmfulWhole Peppercorns
Roughly chop the vegetables. Larger chunks work OK for this recipe.
Add the chopped vegetables, and the parsley, thyme, and peppercorns to a large pot.
Add water to the pot. You want enough water to cover the vegetables, plus a little more so that you can stir the vegetables around in the water.
Once everything is in the pot, place it on the stove and heat it up. Bring it to just under a boil so that everything is nice and hot and steamy. Then turn the heat down a little lower and let it simmer for about an hour, giving things a stir every once in awhile.
At the end of the hour the water in the pot will be lightly colored from the vegetables and will also have taken on the vegetable flavors. Remove the larger chunks of vegetable with a slotted spoon. The remaining liquid will probably have to be strained because of the fresh herbs floating around. A colander lined with coffee filters is helpful for this step.
Store in the refrigerator what you will be able to use up in the next week or two. Store any remaining broth in the freezer.