Fresh Vegetable Broth
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.
4.6
(11)
Recipe information
Yield
Makes 4 cups
Ingredients
10 cups water
1 medium-sized onion, unpeeled, studded with 4 whole cloves
2 cloves of garlic, unpeeled and lightly bruised
2 celery ribs with leaves, cut into large chunks
8 white mushrooms, halved
2 carrots, unpeeled and cut into large chunks
2 leeks, trimmed and cut into large chunks
2 medium-sized tomatoes, quartered
4 medium-sized new red potatoes, halved
8 fresh parsley sprigs
2 fresh dill sprigs
1 bay leaf
8 black peppercorns
1 teaspoon coarse salt
Preparation
Step 1
1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.
Step 2
2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pur e them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.
Nutrition Per Serving
Per cup: 136 calories
26g carbohydrates
6g protein
1g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
