Basic Vegetable Broth Recipe Recipe

Name: Basic Vegetable Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lrg onion; 8 x garlic cloves; 4 x plum tomatoes; 4 x carrots, peeled; 3 x celery ribs; 3 x chayote or possibly large zucchini squash; 1 x jalapeno chile, slit open with seed sintact; 1 sm Bunc flat-leaf parsley; 1 bn cilantro, (about 20 stems); 5 x spribs Mexican oregano, or possibly 2 Tbsp. dry; 10 x black peppercorns; 1 Tbsp. kosher salt

Servings: persons

1 lrg onion
8 x garlic cloves
4 x plum tomatoes
4 x carrots, peeled
3 x celery ribs
3 x chayote or possibly large zucchini squash
1 x jalapeno chile, slit open with seed sintact
1 sm Bunc flat-leaf parsley
1 bn cilantro, (about 20 stems)
5 x spribs Mexican oregano, or possibly 2 Tbsp. dry
10 x black peppercorns
1 Tbsp. kosher salt

1
Corasely chop the vegetables and place in a large stockpot with the chile and herbs.
2
Add in the peppercorns and salt.
3
Add in 12 c. water (or possibly sufficient to cover the vegetables) and bring to a boil, skimming any foam which forms on top.
4
Lower the heat and simmer for about 2 hrs, uncovered.
5
Strain the broth into another pot and throw away the vegetables.
6
Taste for seasoning, adding more salt if necesary.
7
You may cold and chill the broth for up to a week, and it may be frzn.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lrg onion, 8 x garlic cloves, 4 x plum tomatoes, 4 x carrots, peeled, and more.

Yes, Basic Vegetable Broth Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Vegetable Broth Recipe

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