Garden Vegetable Broth

Garden Vegetable Broth

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From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 4 medium carrots and/or parsnips, scrubbed and sliced
  • 3 medium onions or 4 leeks (white and light green parts only), coarsely chopped
  • 3 stalks celery, chopped
  • 2 cups mixed coarsely chopped vegetables, such as mushrooms, sweet potatoes, green beans, fennel, bell pepper and/or zucchini
  • 3 cloves garlic, smashed
  • ½ cup mixed fresh herbs, such as parsley, oregano, chives, basil, sage and/or tarragon
  • 3 sprigs fresh thyme or 2 teaspoons dried
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon whole black peppercorns
  • 16 cups water

Preparation

  • Prep

  • Ready In

  1. 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 1½ hours.
  2. 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

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