Vegetable Broth

Yields: 9 cups

1 tbsp coconut oil
1 and 1/4 cup onion, finely chopped
1 tbsp garlic, finely chopped
2 and 1/2 cups carrots, with skin, finely chopped
1 and 1/2 cups celery stalks, finely chopped
1 tsp salt
1 tsp ground black pepper

Heat oil in a pan, add onion, garlic, carrot, celery, salt and black pepper, stir to coat. Sauté for 5 minutes.

10 cup water
1 bunch kale or collard, chopped
1/2 cup fresh parsley
1 small handful of fresh thyme or 1 tbsp dried thyme
1 small handful of fresh rosemary or 1 tbsp dried rosemary
2 bay leaves
1 tsp salt
1 tsp ground black pepper

Add all the above, increase the heat to medium high, until the mixture comes to a boil. 

5 tbsp tomato paste

Once boiling, reduce heat to low, add tomato paste, stir to combine and loosely cover. Continue cooking for 1 hour.

Let cook slightly before pouring over a strainer into another pot. Then divide between glass mason jars,. Let cool completely before sealing. Store in the refrigerator for up to 5 days or in the freezer up to 1 month.

Taste Note: Tastes AWESOME. You can drink this as a soup on its own.
Note: It keep in the fridge for 5 days
Source: minimalistbaker