Vegetable Broth

Name: Vegetable Broth
Ingredients: 2 tablespoons canola oil; 2 onions, chopped; 1 large potato, peeled and diced; 3 large carrots, peeled and sliced; 2 stalks celery, diced; 1 turnip, peeled and diced; 1 medium zucchini; 1 (14 ounce) can diced tomatoes; 8 cups water; 1 cup fresh parsley, loosely packed; 1/2 bay leaf; 1/2 teaspoon dried thyme (to taste)

12 ingredients

7 steps

Ingredients

2 tablespoons canola oil
2 onions, chopped
1 large potato, peeled and diced
3 large carrots, peeled and sliced
2 stalks celery, diced
1 turnip, peeled and diced
1 medium zucchini
1 (14 ounce) can diced tomatoes
8 cups water
1 cup fresh parsley, loosely packed
1/2 bay leaf
1/2 teaspoon dried thyme (to taste)

Directions

1

Heat the oil in a large soup pot.
2

Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
3

Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
4

Cook the vegetables, stirring occassionally, for about 15 minutes.
5

Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
6

Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
7

Cool and refrigerate until used.