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Versatile Vegetable Broth

1/2 tsp. dried parsley
1/4 tsp. dried thyme
1/2 tsp. black pepper
1 dried bay leaf
2 large carrots, sliced
2 stalks celery, sliced
2 medium white onions, thinly sliced
2 large white or red potatoes, quartered
1/2 tsp. salt

• Combine all in a large pot and add water to cover. Bring to a boil, uncovered.
• Lower the heat, cover and simmer for 1 1/2 hours.
• Strain through a colander for a thin broth or stock. For a richer broth, purée the mixture in a blender.

Makes about 2 quarts

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