"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." — Tom West
Watch video tips and tricks
1 1/2 pounds
carrots, cut into 1 inch pieces
green bell pepper, cut into 1 inch pieces
whole black peppercorns
fresh parsley, chopped
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.
This broth was okay. I think since I'm not a huge fan of cooked carrots and celery, that did it in for me. My boyfriend liked it a lot though.
This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.
After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and 1 can Cannelini beans, and brought it back to a boil. Then I added 1 cup of Pastina shaped pasta, and cook it for 4 minutes. It made a great hearty vegetarian soup, and I got some protein in there too! Thanks Tom, for this great broth!
This is an exceptional broth. It is robust and aromatic, and would make a lovely 'faux beef' stock for a vegetarian onion soup. It will be a staple in my household..I'll use it as a consumme as well as an addition to other soups & stews.
I roasted the vegetables the night before on a spare shelf in my oven when I was making dinner. Then made the broth the following day. Used as a base for carrot and coriander soup II from this site and froze the remainder in ice cube bags. Will definitely keep this in my freezer full time. Thanks.
This vegetable broth really lives up to it's name. I made a batch today, and it was by far the BEST broth I've ever tried. It took a little extra time than a normal vegetable broth does to make (due to roasting the vegetables), but the result is so rich in flavor---I can't see myself using my old broth recipe ever again. I can't wait to use this as a base for cooking legumes and rice, as well as a soup base.
wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level of heat to the soup.....a must have
* Percent Daily Values are based on a 2,000 calorie diet.
World's Greatest Vegetable Broth
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 36
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make Italian vegetable soup with ground beef and beans.
This tasty party pizza is like creamy veggie dip in pizza form!
The key to delicious chicken noodle soup is the broth.