Versatile Vegetable Broth

This broth can be served as a light starter soup, and it also makes an aromatic base for heartier soups, stews and sauces.

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 the ingredients in a large pot and cover with water. 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 approximately 2 quarts