Vegetable Broth

Name: Vegetable Broth
Ingredients: 6c. coarsely chopped mild vegetables(bell peppers, carrots, celery, mushroom stems, potatoes, pinach zucchini); 1med. onion, coarsely chopped; 1/2c. parsley sprigs; 8c. cold water; 2Tbsp. chopped fresh or 2tsp. dried basil leaves; 2Tbsp. chopped fresh or 2 tsp. dried thyme leaves; 1tsp. salt; 1/4 tps. cracked black pepper; 4 garlic cloves, finely chopped; 2 bay leaves

10 ingredients

2 steps

Ingredients

6c. coarsely chopped mild vegetables(bell peppers, carrots, celery, mushroom stems, potatoes, pinach zucchini)
1med. onion, coarsely chopped
1/2c. parsley sprigs
8c. cold water
2Tbsp. chopped fresh or 2tsp. dried basil leaves
2Tbsp. chopped fresh or 2 tsp. dried thyme leaves
1tsp. salt
1/4 tps. cracked black pepper
4 garlic cloves, finely chopped
2 bay leaves

Directions

1

1. Heat all ingredients in 4-quart Dutch oven or stockpot; reduce heat. Cover and simmer 1 hour, stirring occasionally.
2

2. Cool about 10 minutes. Strain broth through cheesecloth-lined sieve; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 6 months. Stir before measuring.