Vegetable Broth

Name: Vegetable Broth
Yield: 6 cups
Ingredients: 2 cups coarsely chopped leeks; 2 cups sliced carrots; 1 teaspoon freshly ground black pepper; 3 quarts water; 12 ounces fresh spinach, rinsed and trimmed; 2 bay leaves; 4 sprigs dill; 1½ cups coarsely chopped green beans; 1 cup coarsely chopped green bell peppers; 1 cup coarsely chopped peeled parsnips; 1½ cups coarsely chopped zucchini; 1½ cups chopped celery with leaves; 1½ teaspoons salt

Preparation info

6 cups

Difficulty
Easy

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.

Ingredients

2 cups sliced carrots
2 cups coarsely chopped leeks
1½ cups

Stock
Vegetarian
Gluten-free

Method

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.
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.