This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell. Source: EatingWell Soups Special Issue April 2016

Anna Thomas
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Ingredients

Directions

  • 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.

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Tips

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

Nutrition Facts

397 mg sodium. 3 mg potassium; 10 mg calcium; 3 mg magnesium;

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