HOMEMADE VEGETABLE BROTH 100% Healthful

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THIS VEGETABLE BROTH IS NOT HIGH IN SODIUM LIKE THE STORE BOUGHT KIND.

THE VEGETABLES CONTAIN THEIR OWN NATURAL SALT, SO TOO MUCH SALT IS NOT REQUIRED FOR THIS RECIPE

12 cups of filtered water
2 lbs. carrots (cut into 1 inch slices)(I wash but don't peel)
1 large stalk of celery (sliced)
1 extra large onion cut into chunks(save the peels)
1 large punch of Parsley (cut up into pieces)
Peels from 4 potatoes
1 1/2 Tablespoon Himalayan Sea Salt
1 1/2 teaspoons Herbamare

DIRECTIONS:
1. Wash vegetables well
2. Pour 12 cups of water into dutch oven type pot and bring
to a boil
3. Dump in all the vegetables
4. Mix in the Salt and Herbamare
5. Add the peels from the onion + an extra other onion
6. Stir well
7. Bring to a rapid boil
8. Turn to low and cover
9. Simmer x 35-40 minutes
10. Let cool then strain
11. Use in recipes that call for Vegetable Broth

NOTE: I usually put 1 cup of the broth into several QUART SIZE Ziplock bags and then FREEZE for later use