Fresh Vegetable Broth Recipe

Name: Fresh Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water; 1 medium-sized onion, unpeeled, studded with 4 whole cloves; 2 cloves of garlic, unpeeled and lightly bruised; 2 celery ribs with leaves, cut into large chunks; 8 white mushrooms, halved; 2 carrots, unpeeled and cut into large chunks; 2 leeks, trimmed and cut into large chunks; 2 medium-sized tomatoes, quartered; 4 medium-sized new red potatoes, halved; 8 fresh parsley sprigs; 2 fresh dill sprigs; 1 bay leaf; 8 black peppercorns; 1 teaspoon coarse salt

Servings: persons

10 cups water
1 medium-sized onion, unpeeled, studded with 4 whole cloves
2 cloves of garlic, unpeeled and lightly bruised
2 celery ribs with leaves, cut into large chunks
8 white mushrooms, halved
2 carrots, unpeeled and cut into large chunks
2 leeks, trimmed and cut into large chunks
2 medium-sized tomatoes, quartered
4 medium-sized new red potatoes, halved
8 fresh parsley sprigs
2 fresh dill sprigs
1 bay leaf
8 black peppercorns
1 teaspoon coarse salt

1
1.
2
Place water in a large, heavy pot.
3
Rinse all the vegetables well, then add to pot.
4
Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour.
5
Adjust the seasonings to taste and simmer for 30 minutes longer.
6
2.
7
Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pure them and use to thicken soups or sauces for stews.
8
Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze.
9
Refrigerated, it will keep about 4 days.
10
This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 10 cups water, 1 medium-sized onion, unpeeled, studded with 4 whole cloves, 2 cloves of garlic, unpeeled and lightly bruised, 2 celery ribs with leaves, cut into large chunks, and more.

Yes, Fresh Vegetable Broth 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.

Fresh Vegetable Broth

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