Super-Simple Vegetable Broth

5.0
(3)
3 Reviews

This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell.

By
Anna Thomas
Anna Thomas

Anna Thomas is a two-time James Beard Award–winning cookbook author and Academy Award–nominated screenwriter whose first book The Vegetarian Epicure significantly contributed to the rise of the American vegetarian movement in the 1970s.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
4146977.jpg
Cook Time:
20 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs
Servings:
12
Yield:
about 3 quarts (12 cups)
Nutrition Profile:
Dairy-Free Vegan Vegetarian Gluten-Free
Jump to Nutrition Facts
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Ingredients

  • 8 medium carrots, peeled

  • 2 large onions, peeled

  • 6 stalks celery

  • 2 large leeks, trimmed and thoroughly washed

  • 4 small potatoes, scrubbed but not peeled

  • 1 cup coarsely chopped parsley (about 1 large bunch)

  • 4 teaspoons fresh thyme leaves or 2 teaspoons dried

  • 2 bay leaves

  • 2 teaspoons salt, or more to taste

  • 2 teaspoons whole black peppercorns

  • 4 quarts (16 cups) water

Directions

  1. Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve. If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.

Tips

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (397 mg per cup).

Originally appeared: EatingWell Soups Special Issue April 2016

Nutrition Facts (per serving)

Nutrition Facts
Servings Per Recipe 12
% Daily Value *
Sodium 397mg 17%
Calcium 10mg 1%
Magnesium 3mg 1%
Potassium 3mg 0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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