Simple Vegetable Broth


This quick, simple vegetable broth recipe is a great substitute for meat and chicken based broth.  Other than washing and chopping vegetables, there isn’t much work involved.  The result is a fragrant, rich vegetable broth that makes an excellent base for soups, rice, risotto, or quinoa.

(3 votes, average: 4.33 out of 5)
Simple Vegetable Broth


  • 1 large onion, coarsely chopped
  • 2 leeks, white part only, coarsely chopped
  • 2 medium carrots, peeled and chopped
  • 1 turnip, peeled and sliced
  • 4 medium ripe tomatoes, quartered
  • 3 celery ribs, chopped
  • A few sprigs of parsley
  • 1 tablespoon salt
  • 1 teaspoon whole black peppercorn
  • 15 cups water


  1. Place the vegetables in a large stockpot. Add water and set over a high flame. Cover and bring to a boil. Let simmer for one hour.
  2. Strain the broth and use immediately or refrigerate for several days.

Yield: 6-8 cups of broth.

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