I’ve saved the easiest broth for last!  Really, after fooling w/huge cow bones and chicken carcasses for beef and chicken stocks, a little veggie broth will be a breeze!  And, since I wanted to make soup for dinner tonight, it seemed like the perfect time to try out veggie broth-making.

I found this recipe on AllRecipes.com, and it’s listed as the “World’s Greatest Vegetable Broth,” and even has 4.5 stars.  Sounds perfect!

Here’s the list of ingredients:

  • 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

First, roast the onions, carrots, tomatoes, bell peppers, and turnips (all tossed w/olive oil) for a little over an hour at 450-degrees (oh, I used parsnips instead of turnips bc I had some, and didn’t wanna buy turnips!):

Gettin' roasted

Once the veggies were roasted, they went into the stock pot w/the celery and…well, everything else:

After that, it was boiled for about…maybe two hours?  The idea was to boil it until the liquid had reduced by half- I think it took about two hours.  When it was finished, I poured the mix through a colander, and discarded the veggies- I know I should have saved them, but…I didn’t.

Anyway, tada- vegetable broth!  🙂

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