World's Greatest Vegetable Broth

Name: World's Greatest Vegetable Broth
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1.5 pounds sweet onions, peeled and cut into wedges; 1 pound tomatoes, cored and quartered; 1 pound carrots, cut into 1-inch pieces; 1 pound green bell pepper, cut into 1-inch pieces; 0.5 pound turnips, cubed; 2 tablespoons olive oil; 1 pound celery, cut into 1-inch pieces; 1 bunch fresh parsley, chopped; 3 cloves garlic; 6 whole black peppercorns; 3 whole cloves; 1 bay leaf; 1 gallon water

4.7

(132)

104 Reviews

5 Photos

This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them!

Recipe by Tom West

Updated on September 26, 2022

looking down at a stock pot of vegetable broth

5

Prep Time:

30 mins

Cook Time:

1 hrs 30 mins

Total Time:

2 hrs

Servings:

8

Yield:

2 quarts

Jump to Nutrition Facts

Ingredients

1 ½ pounds sweet onions, peeled and cut into wedges
1 pound tomatoes, cored and quartered
1 pound carrots, cut into 1-inch pieces
1 pound green bell pepper, cut into 1-inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
1 pound celery, cut into 1-inch pieces
1 bunch fresh parsley, chopped
3 cloves garlic
6 whole black peppercorns
3 whole cloves
1 bay leaf
1 gallon water

Directions

Preheat the oven to 450 degrees F (230 degrees C).
Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
Strain broth into a large bowl, reserving vegetables for another use.

Nutrition Facts (per serving)

133	Calories
4g	Fat
23g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 133
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Sodium 132mg	6%
Total Carbohydrate 23g	8%
Dietary Fiber 7g	24%
Total Sugars 11g
Protein 4g
Vitamin C 81mg	404%
Calcium 113mg	9%
Iron 2mg	9%
Potassium 802mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.