This broth has a yummy caramelized vegetable base which makes it really rich and flavorful. This recipe makes two quarts of broth – you can even make it in your crock pot after you caramelize the vegetables.
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Easy Vegetable Broth Recipe
This broth has a yummy caramelized vegetable base which makes it really rich and flavorful. This recipe makes two quarts of broth – you can even make it in your crock pot after you caramelize the vegetables.
Ingredients
- 1 lb celery
- 1 lb carrots cut into 1-inch pieces
- 1 1/2 lbs sweet onions
- 1 pound cored tomatoes
- 1 lb green bell peppers cut into 1-inch pieces
- 1/2 lb turnips, cubed
- 2 tbsp olive oil
- 3 clove garlic
- 3 Whole cloves
- 1 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh parsley chopped
- 1 gallon water
Instructions
- Preheat oven to 450 degrees
- Remove leaves and tender inner parts of celery and set aside
- Toss onions, carrots, tomatoes, bell peppers, and turnips with olive oil. Place them on the roasting pan and into the oven. Stir every 15 minutes. Cook until all veggies have browned and the onions start to caramelize – about 1 hour, maybe a little more time.
- Put all veggies, celery, garlic, cloves, bay leaf, peppercorns, Italian parsley, and water into a large stock pot and bring to a full boil. Reduce heat to simmer and cook uncovered until liquid is reduced by half.
- Port broth through a fine strainer, catching broth in a large bowl. The liquid can be used immediately or frozen and stored for later use. We store the broth flat in quart bags in our freezer after it has cooled enough to ladle into the bags.
Video
Notes
Use the vegetables to eat or toss them into your garden compost pile.
How simple making broth is is wonderful. I appreciate the reminder. The cooler weather should provide an excuse for me to restock (no pun intended).
Even though I realize it’s absurd, I hardly ever prepare my own broth. But you’re right; it is incredibly simple to make and tastes much better!