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.

Lisa Holderness Brown
Source: EatingWell Magazine, Soup Cookbook


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

0 calories; proteing; carbohydratesg; exchange other carbs; dietary fiberg; sugarsg; fatg; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin cmg; folatemcg; calcium 11.5mg 1% DV; ironmg; magnesium 3.8mg 1% DV; potassium 3.8mg; sodium 243.9mg 10% DV.