string beans, chopped
outer green stalks of celery, chopped
zucchini, chopped
few leaves Swiss chard, chopped
spring or mountain water
Directions
Wash all the vegetables.
Measure 1 cup chopped vegetables per 2 cups spring water. Do not use tap water!
Cover, simmering until the celery is tender.
Allow the broth to cool to room temperature.
Refrigerate in screw-type glass jars.
