Vegetable broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This recipe is simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup.

This Story Originally Appeared On sunset.com

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Recipe Summary

total:
4 hrs
Yield:
Makes about 2 qts.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put all ingredients in a large pot and add 4 qts. water. Bring to a boil, then reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours; at the beginning, spoon off any foam that forms on top.

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  • Pour mixture through a strainer into a bowl and let broth cool; discard vegetables.

  • Use broth, or ladle it into qt.-size freezer bags or containers (great for soup) or ice cube trays (handy for sauces) and freeze up to 6 months; transfer cubes to bags once they're solid.

Chef's Notes

Nutritional analysis is per cup.

Nutrition Facts

14 calories; calories from fat 5%; protein 0.6g; fat 0.1g; carbohydrates 3g; sodium 19mg.
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