Fresh Vegetable Broth

Name: Fresh Vegetable Broth
Ingredients: 3 cups chopped onion; 2 cups chopped carrot; 2 cups chopped celery; 2 cups chopped parsnip; 1 cup chopped leek; 12 black peppercorns; 4 unpeeled garlic cloves; 3 bay leaves; 1 basil sprig; 1 thyme sprig; 1 rosemary sprig; 1 parsley sprig; 5 quarts cold water; 1 teaspoon salt

14 ingredients

2 steps

Ingredients

3 cups chopped onion
2 cups chopped carrot
2 cups chopped celery
2 cups chopped parsnip
1 cup chopped leek
12 black peppercorns
4 unpeeled garlic cloves
3 bay leaves
1 basil sprig
1 thyme sprig
1 rosemary sprig
1 parsley sprig
5 quarts cold water
1 teaspoon salt

Directions

1

Combine all ingredients except salt in an 8-quart stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 3 hours. Strain mixture through a cheesecloth-lined colander into a large bowl, pressing vegetables with the back of a spoon to remove as much liquid as possible; discard solids. Stir in salt.
2

Note: Store broth in refrigerator in an airtight container for up to 1 week. Pour 2 cups broth into freezer-safe containers; freeze for up to 3 months.