Vegetable Broth

Name: Vegetable Broth
Total time: 8 h
Yield: Makes 12 cups [2.8 l]
Ingredients: 3 large carrots, coarsely chopped; 3 large celery stalks, coarsely chopped; 2 medium yellow onions, coarsely chopped, with skins; 2 large leeks, white and green parts, halved lengthwise, rinsed, and coarsely chopped; 1 Tbsp soy sauce; 2 bay leaves; 6 fresh thyme sprigs; 8 black peppercorns; 1 Tbsp tomato paste; 4 large garlic cloves, coarsely chopped; 1 small fennel bulb, chopped

Preparation info

Makes
12 cups

Difficulty
Easy
Ready in
8 hr

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

If you don’t mind a dark broth, add 8 oz [230 g] of cremini mushrooms to this mixture of vegetables for added depth.

Ingredients

2 medium yellow onions, coarsely chopped, with skins
2 large leeks, white and green parts, halved lengthwise, rinsed, and coarsely chopped
3 large

Soup
Vegan

Method

In a 7-qt/6.5-L slow cooker, combine the onions, leeks, carrots, celery, fennel, garlic, tomato paste, peppercorns, thyme, and bay leaves. Cover with 12 cups [2.8 L] of cold water. Cover the cooker and cook on low heat for 8 to 9 hours.
Strain the broth through a fine-mesh sieve into a large bowl. Add the soy sauce. Refrigerate, uncovered, until the broth has c