Vegetable Broth

READY IN: 45mins
Recipe by swirlycinnacakes

A good base for soup

Top Review by Cooking Mom of 7

This does make a great broth. I sued to keep in the freezer. I do leave out the mushrooms and wine...just a personal taste thing. I always have some on hand and make it at least once a month. Great broht. Thanks for sharing.

Ingredients Nutrition


  1. Combine the carrots, leeks, onoin, cabbage, garlic, parsley, thyme and mushrooms in a large soup pot or saucepan. Add the water. Cover, bring to a boil, reduce the heat, and simmer for 30 minutes.
  2. Add the wine and peppercorns and continue to simmer, covered, for 10 minutes. Strain into a clean pot and discard all the solids.
  3. Season to taste with salt, if using. Use immediately or cool, then cover and refrigerate. The broth will keep for 5 days in the fridge or 4 to 5 months in the freezer.

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