Super-Simple Vegetable Broth

Super-Simple Vegetable Broth

This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell

From EatingWell: September/October 2011
Yield: about 3 quarts (12 cups)
Active Time: 20
Total Time: 120


  1. 8 medium carrots, peeled
  2. 2 large onions, peeled
  3. 6 stalks celery
  4. 2 large leeks, trimmed and thoroughly washed
  5. 4 small potatoes, scrubbed but not peeled
  6. 1 cup coarsely chopped parsley (about 1 large bunch)
  7. 4 teaspoons fresh thyme leaves or 2 teaspoons dried
  8. 2 bay leaves
  9. 2 teaspoons salt, or more to taste
  10. 2 teaspoons whole black peppercorns
  11. 4 quarts (16 cups) water


Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve. If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.


Nutrition Per Serving: calories; g fat ( g sat, g mono); mg cholesterol; g carbohydrates; g protein; g fiber; mg sodium; mg potassium.

Nutrition Bonus:

Carbohydrate Serving