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Fresh Vegetable Broth

Yield 12 cups (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.