Vegetable broth ingredients

Now that Lent has begun, you’re probably looking for recipes that will satisfy the dietary requirements of the season. You might even decide this recipe is perfect for year-round use. For those of you who live by the vegetarian/vegan code, you’ll appreciate this simple, satisfying recipe which can be used as a base for soups, stews, sauces, etc.


Feel free to add any other vegetables and/or fresh herbs to suit your taste.

Finished Product

Basic Vegetable Broth


Ingredients:


1 onion, skin on, cut into chunks
2 carrots, rinsed, cut into chunks
2 stalks celery, rinsed, cut into chunks
1 large potato, scrubbed, skin on, cut into chunks
1 cup mushrooms, (any kind), wiped clean, cut in half
3 whole garlic cloves, peeled and slightly smashed
½ bunch Italian parsley, thoroughly washed, roughly chopped
2 bay leaves
1 Tbsp. soy sauce, optional
8 cups water
salt and pepper to taste


Directions:


1. Place all ingredients in a large pot; bring to a boil.
2. Reduce heat and simmer for at least an hour.
3. Strain the solid ingredients and discard. Allow to cool a bit.
4. Place in a bowl with a tight-fitting lid. Refrigerate until ready to use up to 3 days. To freeze for later use, place broth in several small containers with tight-fitting lids. Label and date each container.