This basic vegetable broth is made with fresh vegetables (as opposed to roasted) and has a bright, fresh taste. Use a variety of vegetables, depending on what you have. You can also use cut-up corn cobs or frozen vegetables. If adding strongly flavored vegetables to the mix, such as broccoli, Brussels sprouts, cabbage and cauliflower, use only a small amount. Source: EatingWell Magazine, Soup Cookbook

Lisa Holderness Brown


Ingredient Checklist


Instructions Checklist
  • Combine carrots and/or parsnips, onions (or leeks), celery, mixed vegetables, garlic, mixed herbs, thyme, bay leaves, salt and peppercorns in a stockpot. Add water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, uncovered, until the vegetables are soft and the stock is deeper in color, 1 to 1 1/2 hours.

  • Line a colander with 2 layers of cheesecloth. Strain the stock and discard the solids. Let cool before storing.


To make ahead: Refrigerate for up to 1 week or freeze for up to 3 months.

Equipment: Stockpot

Nutrition Facts

244 mg sodium. 4 mg potassium; 12 mg calcium; 4 mg magnesium;