Recipe Image

Vegetable Broth

  • 15 m
  • 45 m
EatingWell Test Kitchen
“Making and freezing vegetable broth is well worth the minimal effort. While there are some commercial broths we like, nothing beats the fresh, clean flavor of homemade.”

Ingredients

    • 4 quarts water
    • 4 carrots, chopped
    • 2 medium onions, chopped
    • 2 leeks, trimmed, washed and chopped
    • 2 stalks stalks celery
    • 8 mushrooms, sliced
    • 1 tomato, tomato, quartered
    • 5 sprigs fresh parsley
    • 3 sprigs fresh thyme, or ½ teaspoon dried
    • ½ teaspoon kosher salt
    • 1 1 bay leaf

Directions

  • 1 Place all ingredients in a large stockpot. Bring to a boil over medium heat and cook, uncovered, for 30 minutes, skimming foam. Strain through a fine sieve.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.
  • Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).
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