Basic Vegetable Broth

Ingredients

• 2 large onions, about 2 pounds, cut into quarters
• 4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
• 8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
• 2 tomatoes, halved
• 8 mushrooms, halved
• 2 whole heads garlic, cloves separated, skin intact
• 1 4-inch piece ginger, coarsely chopped
• 1 bunch flat-leaf parsley
• 6 sprigs fresh thyme or 1 tablespoon dried
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• ½ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    20 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 44 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two and a half quarts

Preparation

1. Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

About 3 hours