This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell.

Anna Thomas
Source: EatingWell Soups Special Issue April 2016


Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve. If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.



Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (397 mg per cup).

Nutrition Facts

calcium 9.7mg; magnesium 3.2mg; potassium 3.2mg; sodium 397.1mg.

Reviews (1)

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Rating: 5 stars
Please try this! This recipe first appeared in the September/October 2011 magazine and I can't believe this is the first review. I've made it many times. I'll never use store-bought vegetable broth again. This is too easy and too good. The only thing I changed was doubling the quantity. I didn't see the point of peeling the vegetables. Just scrub off the dirt--you're going to boil them anyway. As for the onions leaving the papery golden brown peels on gives the broth a nice color. You can use bigger potatoes if you like and halve or quarter them. But be aware the starches from the cut potatoes will cloud the broth. Not good for a clear soup but it will work fine if you're making a vegetarian chili or a creamy vegetable soup. Read More