Super-Simple Vegetable Broth

0 Reviews
From: EatingWell Soups Special Issue April 2016

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

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

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

Reviews 0