Basic Vegetable Broth

Name: Basic Vegetable Broth
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 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)
Ingredients: 3 tomatoes, cut in half; 6 sprigs of fresh parsley; 1 tablespoon olive oil; Sea salt and freshly ground black pepper, to taste; 1 large onion, skin on, quartered; 1 leek, trimmed, washed, and cut into 1-inch pieces; 3 zucchini, cut into 1-inch pieces; 3 stalks celery, cut into 1-inch pieces; 1 parsnip, cut into 1-inch pieces; 1 small cabbage, cut into quarters; 2 bay leaves; 8 ounces mushrooms, trimmed; 2 cloves; 2 tablespoons tomato paste; 2 tablespoons soy sauce; 3 quarts water; 2 sprigs of thyme or ½ teaspoon dried; 10 peppercorns; 1 head garlic, cut in half; 3 carrots, cut into 1-inch pieces

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
Medium
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

Ingredients

Stock
Vegan

Ingredients

Method