Vegetable Broth

I found this in my Fanny Farmer Cookbook. The recipe below is the way I make it. The original recipe called for 1 large tomato, seeded and chopped, instead of the canned tomatoes. It also calls for 1 tsp. salt, or to taste. 1 c. eggplant is an optional ingredient, and you may substitute the zucchini with 1 c. sliced green beans. The recipe also called for vegetable oil, but I use canola or olive oil because they have less saturated fat. Last, it calls for 8 sprigs parsely.

• Ready In: 1 hr 20 mins
• Serves: 2
• Yields: 8 cups

Ingredients

• 2  tablespoons canola oil
• 2  onions, chopped
• 1  large potato, peeled and diced
• 3  large carrots, peeled and sliced
• 2  stalks celery, diced
• 1  turnip, peeled and diced
• 1  medium zucchini
• 1 (14 ounce) can diced tomatoes
• 8  cups water
• 1  cup fresh parsley, loosely packed
• 1⁄2 bay leaf
• 1⁄2 teaspoon dried thyme (to taste)

Directions

1. Heat the oil in a large soup pot.
2. Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
3. Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
4. Cook the vegetables, stirring occassionally, for about 15 minutes.
5. Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
6. Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
7. Cool and refrigerate until used.