Fresh Vegetable Broth

Cooking Light
12 cups (serving size: 1 cup)


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3 cups chopped onion
2 cups chopped carrot
2 cups chopped celery
2 cups chopped parsnip
1 cup chopped leek
12 black peppercorns
4 unpeeled garlic cloves
3 bay leaves
1 basil sprig
1 thyme sprig
1 rosemary sprig
1 parsley sprig
5 quarts cold water
1 teaspoon salt


Combine all ingredients except salt in an 8-quart stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 3 hours. Strain mixture through a cheesecloth-lined colander into a large bowl, pressing vegetables with the back of a spoon to remove as much liquid as possible; discard solids. Stir in salt.

Note: Store broth in refrigerator in an airtight container for up to 1 week. Pour 2 cups broth into freezer-safe containers; freeze for up to 3 months.

Created date

November 1997

Nutritional Information

Calories 7
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 1.6 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 199 mg
Calcium 5 mg