NO-BONES-ABOUT-IT VEGETARIAN BROTH

Why make your own vegetarian broth? Why not? It’s fresh, it’s better than anything in a can or a carton, and really, it’s not that hard. The process is simple: Begin by using a food processor to allow the maximum amount of flavor to be extracted from the vegetables in a minimum amount of time. Then boil. Strain. Simmer. Done.

Soups taste so much better this way. This broth is great in tomato sauce, curries, grits, and beans as well. You can make a big batch of this broth, use some, and freeze the remainder until you need it.

2 tablespoons olive oil

1 large onion, roughly chopped

4 medium carrots, roughly chopped

4 ribs celery (with leaves)

2 green bell peppers

2 medium Roma tomatoes

1 bulb of garlic, unpeeled (remove the root end)

2 cups loose-packed fresh flat-leaf parsley

7 sprigs fresh thyme

2 bay leaves

2 tablespoons red miso

1 ½ teaspoons whole black peppercorns

4 quarts water

1 lemon, halved

Iodized sea salt (to taste)

Heat the olive oil on medium-high heat, and then sauté the chopped onion in the oil until it’s translucent and starting to brown around the edges. In batches, process the onions, carrots, celery, bell peppers, tomatoes, and garlic in the food processor. Put all the processed vegetables and garlic into a large soup pot, and add the parsley, thyme, bay leaves, miso, and peppercorns. Add the 4 quarts of water. Squeeze the lemon halves into the pot and then drop them right in with the other ingredients. Bring it all to a boil, then simmer for 20 minutes.

Let cool, and then strain. Discard all but the liquid and return the liquid to the soup pot. Cook on medium-high heat until reduced by half. This could take up to 30 minutes. Season with salt to taste.

Makes 2 quarts.

TIP:A variation on this is to add 12 ounces roasted or 4 ounces dried mushrooms; the mushrooms will make the broth more “beefy” and savory.