Vegetable Broth

1. 1

   In a large stockpot, place the onions, carrots, celery, leek, parsley, thyme, bay leaf, peppercorns, and 12 cups of water.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Reduce the heat and simmer, uncovered, until the broth is flavorful, 30 to 45 minutes.

4. 4

   Strain the broth through a mesh strainer and discard the solids; do not press on the vegetables while straining or the broth will turn cloudy.

5. 5

   Let cool.

6. 6

   Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.