Quick Vegetable Broth

Prep: 15 minutes Cook: 30 minutes

Serves:Makes 4 cups


  • 8 cups water
  • 1 onion, chopped
  • 3 cups coarsely chopped assorted vegetables
  • 1/4 cup fresh parsley leaves
  • 1 bay leaf
  • several twists of freshly ground pepper


Combine all the ingredients in a large pot. Bring to a boil over high heat. Skim off any foam, reduce heat, and simmer for 30 minutes. Strain into another pot. Push on the vegetables with a large spoon to extract as much juice as possible. Discard the vegetables. Store in the refrigerator for 3 days or freeze for up to 3 months.

Hint: Use whatever vegetables you have in your refrigerator, carrots, celery, mushroom stems, broccoli stalks, pea pods, cauliflower stalks, zucchini ends, parsley stems, etc.