Easy to make with vegetables you already have on hand, this flavorful broth will enhance your favorite vegetarian soups and stews. Try using it instead of water for rice or quinoa, too.
- 2 yellow onions, sliced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, halved
- 1 potato, cut into 1-inch chunks
- 3 bay leaves
- 2 teaspoons whole black peppercorns
- 4 sprigs fresh flat-leaf or curly parsley
Place all ingredients and 1 gallon water in a large pot.
Bring to a boil over high heat.
Reduce to a simmer and cook 2 hours, then strain and discard solids.
Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days. Stir before using if broth separates.
Per serving: 1 cup, 70 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 16g carbohydrates (2g dietary fiber, 4g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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