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Homemade Broth can be made with fresh or those "what do I use them for now" vegetables languishing in the fridge. Easy Vegetable Broth: Clean, celery, carrots, and onions (including skin as this creates a beautiful golden color) and chop in large pieces. Place in a large stock pot, cover vegetables with water and bring to a boil. Reduce heat and simmer for 1 hour. Cool and fill mason jars to refrigerate for 5 days or freeze for 1 month.
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