Ingredients
Method
- Heat a large pot over medium heat. Once hot, heat up oil. Then add onion, garlic, carrots, and celery (and/or other leftover veggies). Add 1/2 tsp each sea salt and black pepper and stir to coat. Sauté for about 5 minutes, stirring frequently, until softened and slightly browned.
- Add water, parsley, thyme, rosemary, bay leaves, 3 tsp sea salt and black pepper and 1/2 tsp cayenne pepper and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste (add less for less intense flavor, or more for more robust flavor!). Stir to combine and cover with the lid cracked.
- Continue cooking for at least 1 hour 30 minutes, preferably 2 hours. The flavor will deepen the longer it cooks.
- Near the end of cooking, taste and adjust flavor as needed, adding more herbs for an earthy flavor, salt for saltiness, (cayenne) pepper for a little spice, or tomato paste for depth of flavor. In total, I added about 3 tsp sea salt and 1 tsp black pepper and 1 tsp of cayenne pepper and all of the suggested amount of tomato paste.
- Let cool slightly before pouring over a strainer into another pot. Then divide into smaller portions to freeze. Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month (sometimes longer).
Notes
*Nutrition information is a rough estimate calculated with avocado oil, all of the recommended salt, pepper, cayenne, tomato paste and with half of the vegetables because they are strained.
*Vegetables in the ingredient list can be changed up. Use whatever you have in your freezer from leftovers and add more if needed/wanted.
*You can sub 1 tbsp dried thyme or rosemary per small handful fresh herb.