Vegetable Broth

Once you make your own vegetable broth, you won’t want the store-bought stuff anymore. It’s healthy, bursting with flavor, and quick and easy to make.

Serving size

4½ cups

Makes

2

Ingredients

2 tablespoons olive oil

2½ cups onions, chopped (about 2 medium onions)

2 cups carrots, peeled and chopped (about 4 medium carrots)

2 cups celery stalks, sliced (about 4 medium stalks)

4 cloves of garlic, peeled

8 cups water

¼ cup fresh Italian parsley

1 teaspoon black peppercorns

½ teaspoon dried thyme

2 bay leaves

Nutrition Info

Makes:Serving size: 4½ cups

Calories

NA

Fat

NA

Saturated Fat

NA

Trans Fat

NA

Cholesterol

NA

Carbohydrates

NA

Sugar

NA

Fiber

NA

Protein

NA

Sodium

NA

Calcium

NA

Phosphorus

NA

Potassium

NA

Instructions

1. In a large saucepan, heat oil over medium heat. Add onions, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally.

2. Add water, parsley, peppercorns, thyme, and bay leaves. Increase heat to high. When it just comes to a boil, stir and reduce heat to medium-low. Simmer, uncovered, for about an hour.

3. Place a fine mesh strainer over a large pot. Carefully pour contents into the strainer. Reserve broth and discard solids. If freezing, allow broth to cool completely before transferring to freezer safe storage containers.