Vegetable Broth

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READY IN: 1hr 20mins
SERVES: 2
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large soup pot.
  • Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
  • Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
  • Cook the vegetables, stirring occassionally, for about 15 minutes.
  • Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
  • 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.
  • Cool and refrigerate until used.
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