Vegetable Broth Recipe

Name: Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, unpeeled; 1 parsnip, unpeeled; 2 cloves garlic, unpeeled, lightly crushed; 2 ribs celery with leaves, cut into large chunks; 2 carrots, unpeeled, cut into large chunks; 2 leeks, trimmed, well rinsed, and cut into large chunks; 8 white mushrooms, cut in half; 2 tomatoes, cut in quarters; 4 new potatoes, unpeeled, cut in half; 4 whole cloves; 8 sprigs fresh flat-leaf parsley, stems lightly crushed; 2 sprigs fresh dill; 1 bay leaf; 8 whole black peppercorns; 1 teaspoon coarse or kosher salt

Servings: persons

1 onion, unpeeled
1 parsnip, unpeeled
2 cloves garlic, unpeeled, lightly crushed
2 ribs celery with leaves, cut into large chunks
2 carrots, unpeeled, cut into large chunks
2 leeks, trimmed, well rinsed, and cut into large chunks
8 white mushrooms, cut in half
2 tomatoes, cut in quarters
4 new potatoes, unpeeled, cut in half
4 whole cloves
8 sprigs fresh flat-leaf parsley, stems lightly crushed
2 sprigs fresh dill
1 bay leaf
8 whole black peppercorns
1 teaspoon coarse or kosher salt

1
Rinse all the vegetables well.
2
Stud the onion with the cloves.
3
Place all the ingredients in a large heavy pot, add 10 cups water, and bring to a boil over high heat.
4
Reduce the heat to low and simmer, uncovered, for 1 hour.
5
Taste, adjust the seasonings, and simmer for 30 minutes more.
6
Strain the broth and allow it to cool to room temperature.
7
Then refrigerate it, covered, or freeze it.
8
Refrigerated, it will keep for up to 4 days; frozen, for up to 3 months.

236

kcal

Calories

Carbs

Protein

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 15 ingredients. The key ingredients include: 1 onion, unpeeled, 1 parsnip, unpeeled, 2 cloves garlic, unpeeled, lightly crushed, 2 ribs celery with leaves, cut into large chunks, and more.

Yes, 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.

Vegetable Broth

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