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Super-Simple Vegetable Broth

http://www.eatingwell.com/recipes/simple_vegetable_broth.html

From EatingWell:  September/October 2011

This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell

About 3 quarts (12 cups) | Active Time: 20 minutes | Total Time: 2 hours

Ingredients

• 8 medium carrots, peeled
• 2 large onions, peeled
• 6 stalks celery
• 2 large leeks, trimmed and thoroughly washed
• 4 small potatoes, scrubbed but not peeled
• 1 cup coarsely chopped parsley (about 1 large bunch)
• 4 teaspoons fresh thyme leaves or 2 teaspoons dried
• 2 bay leaves
• 2 teaspoons salt, or more to taste
• 2 teaspoons whole black peppercorns
• 4 quarts (16 cups) water

Preparation

1. Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve. If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.

Nutrition

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (397 mg per cup).