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World's Greatest Vegetable Broth

SUBMITTED BY: Tom West

"This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold."
RECIPE RATING:
The reviewer gave this recipe 42 stars. This recipe average a 4.6 star rating.
Read Reviews (32)
Original recipe yield 2 quarts

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 pound celery
  • 1 1/2 pounds sweet onions
  • 1 pound carrots, cut into 1 inch pieces
  • 1 pound tomatoes, cored
  • 1 pound green bell pepper, cut into 1 inch pieces
  • 1/2 pound turnips, cubed
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 3 whole cloves
  • 1 bay leaf
  • 6 whole black peppercorns
  • 1 bunch fresh parsley, chopped
  • 1 gallon water

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Remove leaves and tender inner parts of celery and set aside.
  3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2003 by SG WEISS
This is an exceptional broth. It is robust and aromatic, and would make a lovely 'faux beef'... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2004 by KEEPERROX
After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2005 by Guanaco
This vegetable broth really lives up to it's name. I made a batch today, and it was by far... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2006 by CHESSDILORENZO
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2003 by TARA ZAPP
My husband and I absolutely loved this soup, we left the vegtables in and it tasted and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2006 by KEZ
I roasted the vegetables the night before on a spare shelf in my oven when I was making... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2005 by Caroline C
You simply cannot beat home-made broth. While it is rather time-consuming, there's nothing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2003 by HUSSEL
wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2006 by trooworld
This is very good, I made it as it was written. Make sure and reduce it down or it will not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2006 by Addie Smock
Making this broth made my apartment smell great! It was great for risotto, when the most... MORE

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