Versatile Vegetable Broth

5.0 (1 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind