Vegetable Broth

Preparation info

  • Difficulty


  • 6 cups

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The intense flavor of fresh vegetables makes for a wonderful broth. This broth substitutes easily in any recipe calling for chicken or beef stock.


  • 2 cups sliced carrots
  • 2 cups coarsely chopped leeks
  • cups chopped celery with leaves
  • cups coarsely chopped zucchini
  • cups coarsely chopped green beans
  • 1 cup coarsely chopped peeled parsnips
  • 1 cup coarsely chopped green bell peppers
  • 12 ounces fresh spinach, rinsed and trimmed
  • 4 sprigs dill
  • 2 bay leaves
  • teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 quarts water


  1. Combine all the ingredients in a large soup pot and bring to a boil. Then reduce the heat and simmer, uncovered, for 30 minutes. Remove the pot from the heat and let it sit another 30 minutes.
  2. Strain the stock and discard the vegetables. Return it to the heat, and reduce at a low boil for 15 minutes. Cool completely before refrigerating or freezing.