Vegetable Broth

Submitted by Miss Annie in Indy

"This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 24

ingredients

• 1 tablespoon extra virgin olive oil
• 2 leeks, white and light green parts only, well washed and chopped
• 4 medium onions, chopped
• 6 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 bunch parsley
• 2 teaspoons dried marjoram
• 1⁄2 teaspoon dried whole thyme
• 3 turkish bay leaves or 1/2 california bay leaf
• 1 1⁄2 gallons cold water

directions

1. Heat the olive oil over medium heat in a large pot.
2. Add the vegetables and stir-fry to brown lightly.
3. Add the marjoram, thyme, bay leaves, and cold water.
4. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
5. Strain the stock through a fine sieve or a cheesecloth-lined colander.
6. Press or squeeze the vegetables to extract their liquid.
7. Discard the vegetables.

Reviews

[issame]

This is a great recipe, I made this as a vegan version by replacing the feta cheese with a soy feta, and the Parmesan cheese with a vegan Parmesan. I added sun dried tomatoes before cooking heating the garlic. <br/>With a side of sliced bread with a Olive Oil, Balsamic vinegar, and minced garlic dipping sauce.