Basic Vegetable Broth

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Feel free to make additions, subtractions, and substitutions in your vegetable broth. Leeks, spinach, turnips, mushrooms, and tomatoes are all good choices.

Difficulty: Easy

Hands-on: 5 minutesTotal: 1 hour 5 minutes

Serves: 6

Ingredients

  • 4 large onions, peeled and quartered
  • 6 large carrots, peeled and quartered
  • 3 large stalks celery, peeled and quartered
  • 1 medium potato, peeled
  • 1 small cabbage, cut into eighths
  • 6 peppercorns
  • 1 bay leaf
  • 3 sprigs thyme
  • 3 sprigs parsley
  • 8 cups cold water
  • 1 tsp. salt

Directions

  • Place all the ingredients in a large soup pot. Bring to a boil, then immediately reduce to a simmer. Cook for 1 hour.
  • Allow the pot to cool, uncovered, off the heat for an hour or so. Strain the soup through a sieve or colander; then squeeze the solid ingredients so that the extra broth is collected (squeezing inside a cheesecloth works really well). Strain again through cheesecloth for clearer broth.

Recipe Information

Serves: 6

Ingredients

  • 4 large onions, peeled and quartered
  • 6 large carrots, peeled and quartered
  • 3 large stalks celery, peeled and quartered
  • 1 medium potato, peeled
  • 1 small cabbage, cut into eighths
  • 6 peppercorns
  • 1 bay leaf
  • 3 sprigs thyme
  • 3 sprigs parsley
  • 8 cups cold water
  • 1 tsp. salt

Directions

  • Place all the ingredients in a large soup pot. Bring to a boil, then immediately reduce to a simmer. Cook for 1 hour.
  • Allow the pot to cool, uncovered, off the heat for an hour or so. Strain the soup through a sieve or colander; then squeeze the solid ingredients so that the extra broth is collected (squeezing inside a cheesecloth works really well). Strain again through cheesecloth for clearer broth.

Nutrition Information

Nutrition Information
Amount per serving
Calories5.2
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium410mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars1g
Protein0g