Vegetable and Herb Broth

READY IN: 1hr 45mins
Recipe by jenne

An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods.

Top Review by French Tart

Oh how easy to make and how tasty to eat! I used all of the suggested herbs, straight from my garden, and also popped a bit of red pepper that I had lying around in to the broth too. We ate this with French bread and I popped the rest into the freezer for later. Made for the Veggie recipe swap in the Vegetarian forum and VERY much enjoyed thanks JB! FT:-)

Ingredients Nutrition


  1. Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
  2. Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
  3. Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.

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