Vegetable Broth

Name: Vegetable Broth
Ingredients: 2 medium yellow onions, each cut into 8 wedges; 3 carrots, coarsely chopped; 2 ribs celery, coarsely chopped; 1 leek (white and light green parts), coarsely chopped; 4 sprigs of fresh parsley; 4 sprigs of fresh thyme; 1 fresh or dried bay leaf; 1/4 teaspoon whole black peppercorns

8 ingredients

6 steps

Ingredients

2 medium yellow onions, each cut into 8 wedges
3 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 leek (white and light green parts), coarsely chopped
4 sprigs of fresh parsley
4 sprigs of fresh thyme
1 fresh or dried bay leaf
1/4 teaspoon whole black peppercorns

Directions

1

In a large stockpot, place the onions, carrots, celery, leek, parsley, thyme, bay leaf, peppercorns, and 12 cups of water.
2

Bring to a boil over medium-high heat.
3

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

Let cool.
6

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