Homemade Vegetable Broth

• 8 to 10 cups distilled water
• 2 onions
• 2 to 3 garlic cloves
• 3 carrots
• 3 to 4 celery stalks
• 2 potatoes with skin
• 1/2 c parsley
• 1 t thyme
• 1 t basil
• 1 T Bragg Liquid Aminos

Cut all vegetables into 1 inch pieces. Place in large soup pot and add
seasonings. Sauté in small amount of water until slightly tender.
Cover with distilled water and bring to a boil. Reduce heat and
simmer for one hour. Cool and strain broth, discarding vegetables.
Broth may be frozen or kept in the refrigerator for one week