Basic Vegetable Broth

This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook.

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 3-4 quarts

Ingredients

• 1  onion, peeled and cut into large wedges
• 1  carrot, peeled and cut into large pieces
• 1  celery rib, with leaves and cut into large pieces
• 3  garlic cloves, unpeeled and left whole
• 2  sprigs parsley
• 1  teaspoon salt
• 5  peppercorns
• 1⁄4 cup nutritional yeast
• 1  bay leaf
• 2  whole cloves

Directions

1. Place all the ingredients in a large pot with 3-4 quarts of water.
2. Cover and simmer about 1 hour.
3. Strain.
4. Variations:
5. You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
6. This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
7. You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
8. This recipe will make about 16 cups of stock. Easily double the recipe for more.