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
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).