From EatingWell: The Essential EatingWell Cookbook (2004)
Making and freezing vegetable broth is well worth the minimal effort. While there are some commercial broths we like, nothing beats the fresh, clean flavor of homemade.
- 4 quarts water
- 4 carrots, chopped
- 2 medium onions, chopped
- 2 leeks, trimmed, washed and chopped
- 2 stalks stalks celery
- 8 mushrooms, sliced
- 1 tomato, tomato, quartered
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme, or 1/2 teaspoon dried
- 1/2 teaspoon kosher salt
- 1 1 bay leaf
- Place all ingredients in a large stockpot. Bring to a boil over medium heat and cook, uncovered, for 30 minutes, skimming foam. Strain through a fine sieve.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.
Per serving: 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 120 mg sodium; 0 mg potassium.
Exchanges: Free food
Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).
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- Type of Dish
- Health & Diet Considerations
- Gluten free
- Ease of Preparation
- Total Time
- 45 minutes or less
- The Essential EatingWell Cookbook (2004)