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: 2 tablespoons olive oil; 5 cups coarsely chopped yellow onion (from about 2 medium); 3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks); 2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium); 3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces); 6 fresh Italian parsley sprigs; 6 fresh thyme sprigs; 1 tablespoon whole black peppercorns; 2 bay leaves; ¼ cups water; 1/2 teaspoon kosher salt

Servings: persons

2 tablespoons olive oil
5 cups coarsely chopped yellow onion (from about 2 medium)
3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks)
2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium)
3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces)
6 fresh Italian parsley sprigs
6 fresh thyme sprigs
1 tablespoon whole black peppercorns
2 bay leaves
¼ cups water
1/2 teaspoon kosher salt

1
Heat the oil in a large stockpot over medium-high heat until shimmering.
2
Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.
3
Add the mushrooms, parsley, thyme, peppercorns, and bay leaves and stir to combine.
4
Add the water and bring to a simmer.
5
Skim and discard any foam from the surface.
6
Reduce the heat to low and simmer until the vegetables are completely soft and the stock is flavorful, about 2 hours.
7
Remove from heat and strain through a fine-mesh strainer set over a large heatproof bowl or saucepan; discard the solids.
8
Stir in the salt.
9
If not using immediately, refrigerate, tightly covered, for up to 3 days or freeze in small containers for up to 1 month.

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 5 cups coarsely chopped yellow onion (from about 2 medium), 3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks), 2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium), 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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