Vegetarian • Gluten-Free

Active30 min

Total1½ hrs

Garden Vegetable Broth

This basic vegetable broth is made with fresh vegetables (as opposed to roasted) and has a bright, fresh taste. Use a variety of vegetables, depending on what you have. You can also use cut-up corn cobs or frozen vegetables. If adding strongly flavored vegetables to the mix, such as broccoli, Brussels sprouts, cabbage and cauliflower, use only a small amount.

Equipment: stockpot

• 4 medium carrots and/or parsnips, scrubbed and sliced
• 3 medium onions or 4 leeks (white and light green parts only), coarsely chopped
• 3 stalks celery, chopped
• 2 cups mixed coarsely chopped vegetables, such as mushrooms, sweet potatoes, green beans, fennel, bell pepper and/or zucchini
• 3 cloves garlic, smashed
• ½ cup mixed fresh herbs, such as parsley, oregano, chives, basil, sage and/or tarragon
• 3 sprigs fresh thyme or 2 teaspoons dried
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon whole black peppercorns
• 16 cups water

1. Combine carrots and/or parsnips, onions (or leeks), celery, mixed vegetables, garlic, mixed herbs, thyme, bay leaves, salt and peppercorns in a stockpot. Add water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, uncovered, until the vegetables are soft and the stock is deeper in color, 1 to 1½ hours.

2. Line a colander with 2 layers of cheesecloth. Strain the stock and discard the solids. Let cool before storing.

►► MAKE AHEAD: Refrigerate for up to 1 week or freeze for up to 3 months.

Makes: 10 cups

Analysis note: After straining, stock has negligible calories, nutrients and sodium.