Basic Vegetable Broth

Preparation info
  • Makes

    2½ to 3 quarts

    (Yield will vary, depending on the vegetables used, the size of the pot, and the length of the cooking time)
    • Difficulty


    • Ready in

      2 hr 30

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

Vegetable broth was not part of my family’s culinary heritage, although my grandmother’s vegetable soup was the stuff of legends.

Perhaps it was because we wouldn’t have a vegetarian in the family until the birth of my cousin Martha Millison in 1970.

We do have vegetarians now—lots of them—and here’s how I make vegetable broth when cooking for them. The roasting of the vegetables adds a dark color and rich smoky flavor: you won’t miss the meat for a minute. Feel free to subs