Vegetable Broth

Name: Vegetable Broth
Ingredients: 4 tomatoes, coarsely cut up; 1 small yellow or white onion, coarsely cut up; 2 large cloves garlic; 1 rib celery, coarsely cut up; 1 carrot, coarsely cut up; 1 zucchini, coarsely cut up; 2 cups coarsely shredded leafy greens, such as chard, spinach, dandelion, or hearty lettuce, or a mixture; 8 to 10 fresh parsley sprigs; 6 fresh cilantro sprigs; 2 fresh thyme sprigs or 1/2 teaspoon dried thyme; 1 small bay leaf; 1 teaspoon kosher salt; 10 cups (2 1/2 quarts) water

13 ingredients

6 steps

Ingredients

4 tomatoes, coarsely cut up
1 small yellow or white onion, coarsely cut up
2 large cloves garlic
1 rib celery, coarsely cut up
1 carrot, coarsely cut up
1 zucchini, coarsely cut up
2 cups coarsely shredded leafy greens, such as chard, spinach, dandelion, or hearty lettuce, or a mixture
8 to 10 fresh parsley sprigs
6 fresh cilantro sprigs
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1 small bay leaf
1 teaspoon kosher salt
10 cups (2 1/2 quarts) water

Directions

1

In a large pot, combine all the ingredients, cover partially, and bring to a boil over high heat.
2

Decrease the heat to maintain a brisk simmer and cook until the vegetables are very soft and the broth is well colored, about 1 hour.
3

Strain through a fine-mesh sieve and cool completely.
4

Or, cool completely in the pot, then strain into storage containers.
5

Refrigerate uncovered until chilled.
6

Cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.