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Homemade Vegetable Broth

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Yields 6 to 7 cups

  • by Anna Thomas from Fine Cooking
    Issue 109

Use this savory broth in place of chicken broth in any recipe.

  • 6 medium carrots, chopped
  • 3 medium celery stalks, chopped
  • 1 large yellow onion, chopped
  • 1 medium leek (including dark-green parts), chopped
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 tsp. fresh thyme leaves or 1 tsp. dried
  • 1 dried bay leaf
  • 1-1/4 tsp. sea salt
  • 1 tsp. black peppercorns

Combine all of the ingredients in a 6-quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 minutes. Strain the broth through a colander, then once more through a fine sieve. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

nutrition information (per serving):
Size : per cup; Calories (kcal): 15; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 2; Monounsaturated Fat (g): 0; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0; Sodium (mg): 490; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

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