Garden Vegetable Broth
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.Advertisement
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.