Ingredients

6c. coarsely chopped mild vegetables(bell peppers, carrots, celery, mushroom stems, potatoes, pinach zucchini)

1med. onion, coarsely chopped

1/2c. parsley sprigs

8c. cold water

2Tbsp. chopped fresh or 2tsp. dried basil leaves

2Tbsp. chopped fresh or 2 tsp. dried thyme leaves

1tsp. salt

1/4 tps. cracked black pepper

4 garlic cloves, finely chopped

2 bay leaves

Preparation

  1. Heat all ingredients in 4-quart Dutch oven or stockpot; reduce heat. Cover and simmer 1 hour, stirring occasionally.
  2. Cool about 10 minutes. Strain broth through cheesecloth-lined sieve; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 6 months. Stir before measuring.