There really is nothing to this recipe… other than chopping the vegetables, Broth takes as much effort as watching paint dry.
You can make plain vegetable broth, or add chicken or beef. If you do, then don’t bother with fancy cuts, and throw in the bones too if you have them.
Tip: Keep the bones and trimmings from your Sunday Roast. Freeze them if need be, then bring them out when you decide to make this broth.
Start off by softening some onions in a pan. You can add a splash of white wine. In the meantime prepare about 1.5 litres of stock and chop the vegetables. We used Carrots, Pumpkin, Courgettes and Tomatoes.
Pour the stock over the onions. Throw in the vegetables, along with a few sticks of celery and a cup of barley, and add the chicken or beef.
Cover the pan and simmer on a low heat. The longer you leave it, the better the result. After a couple of hours, take the chicken or meat out and remove any bones. Place back onto the soup and serve!