Making your own vegetable broth is easy and will give your soups not only a health boost, but a flavour boost as well. Any extra broth can be stored in the freezer for future use.
Vegetable Herb Broth
A mild and simple vegetable stock that is suitable for any soup-based recipe.
Ingredients Makes: 6 cups
7 cups purified water
1 onion, chopped 1” pieces
4 garlic cloves, minced
4 celery stalks, chopped 1” pieces
4 carrots, chopped 1” pieces
1/4 cup fresh parsley, basil and/or cilantro herbs, chopped
1/4 cup fresh thyme leaves
1/2 tsp sea salt
In a large stock pot combine ingredients and set to medium-high heat just until it begins to boil, then reduce to medium-low. Allow ingredients to simmer for 2 to 4 hours, stirring occasionally.
After a couple hours of simmering, turn off the heat or remove the stock pot from the heat source. With a slotted spoon, remove the vegetables and herbs and discard. To strain the remaining broth, place a strainer inside a large bowl and pour the stock through. The clear stock captured in the bowl can now be used for any recipe requiring vegetable or soup broth.
Recipe shared by: J. Marshall
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