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Vegetable Broth

:  The Essential EatingWell Cookbook (2004)

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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.


Vegetable Broth Recipe

Makes: About 4 quarts

Active Time:

Total Time:

Nutrition Profile

Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.

Nutrition

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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Recipe Categories

Health & Diet Considerations
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Freezing instructions
Make ahead instructions
Vegan
Vegetarian
Type of Dish
Soups/stews
Ethnic/Regional
American
Publication
The Essential EatingWell Cookbook (2004)
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