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Easy Vegetable Broth





Yields
Makes about 2 qts.



Total Time
4 hrs

Vegetable broth is one of the fundamentals of good cooking, useful as a base for everything from soups to sauces. This recipe is simple to make and creates enough broth for multiple meals. Add salt to taste once you've made your soup.

 1 large onion, roughly chopped
 3 medium carrots, peeled and roughly chopped
 3 celery stalks, roughly chopped
 2 large leeks, white and light green parts only, roughly chopped, rinsed well
 8 ounces mushrooms
 1 bunch parsley
Step 1
1

Put all ingredients in a large pot and add 4 qts. water. Bring to a boil, then reduce heat and simmer until broth is reduced by half, 2 1/2 to 3 hours; at the beginning, spoon off any foam that forms on top.

Step 2
2

Pour mixture through a strainer into a bowl and let broth cool; discard vegetables.

Step 3
3

Use broth, or ladle it into qt.-size freezer bags or containers (great for soup) or ice cube trays (handy for sauces) and freeze up to 6 months; transfer cubes to bags once they're solid.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories14
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 19mg1%
Total Carbohydrate 3g2%

Dietary Fiber 0.0g0%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.