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Fresh Vegetable Broth

Fresh Vegetable Broth

Cooking Light NOVEMBER 1997

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 7
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 1.6g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 199mg
  • Calcium: 5mg
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Fresh Vegetable Broth recipe

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