Vegetable Broth
HB-5079 · Hand-built original · American
A clear vegetable broth simmered from celery, onion, carrot and garlic with thyme, parsley and bay.
Americanpantry staple1 hr 5 minServes 1051 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: vegetables
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:10quantities adjust to match
Ingredients
- 2 tablespoons olive oil
- 6 ribs celery
- 2 large onions
- 3-4 large carrots
- 1 head garlic
- 3-4 sprigs fresh thyme
- 4-5 sprigs fresh parsley
- 2 bay leaves
- 10 cups cold water
- 2 teaspoons salt
- 1 teaspoon whole peppercorns
- 1 teaspoon paprika
Method
- Chop the celery, onions and carrots into large pieces and halve the garlic head.
- Heat the olive oil in a large pot and cook the vegetables for about 5 minutes until starting to soften.
- Add the water, thyme, parsley, bay leaves, salt, peppercorns and paprika.
- Bring to a boil, then simmer gently for about 1 hour.
- Strain the broth, discarding the solids, and use or store chilled or frozen.
Prep: 5 min · Cook: 60 min · Total: 65 min
Nutrition (per serving, where published)
51 kcalCalories
1 gProtein
6 gCarbs
3 gFat
2 gFibre
2 gSugars
511 mgSodium
1 servingServing