Choose a plethora of vegetables, beans, grains and herbs.
In this batch I chose:
garbanzo beans
barley
basil, oregano, thyme, salt and pepper
olive oil
bay leaves
carrots
tomatoes
yellow and red peppers
leek
zucchini
yellow squash
red and white onion
crimini mushrooms
kale
celery
snow peas
Prep your vegetables (mince a portion of onion and garlic to season the broth, chop all other vegetables); put the peels, ends and left overs in a pot of water.
Bring the water to a boil. Add a little salt and pepper, put the lid on the pot and simmer for 20 minutes.
Use a colander to separate the vegetable broth base from the scraps; Set the broth aside, compost the scraps.
Saute minced onion and garlic with olive oil and spices.
Pour hot vegetable broth back into pot and start adding vegetables and grains (adding ingredients that will take longer to cook first and shorter to cook last).
Add remaining spices to taste.
Let simmer until all ingredients are fully cooked.
Enjoy! (If pasta is used be sure to cool down quickly (outside or refrigerator) as the pasta will continue to cook)
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