Basic Vegetable Broth
- Total Time
- About 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2large onions, about 2 pounds, cut into quarters
- 4large carrots, about 1½ pounds, peeled and coarsely chopped
- 8stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
- 2tomatoes, halved
- 8mushrooms, halved
- 2whole heads garlic, cloves separated, skin intact
- 14-inch piece ginger, coarsely chopped
- 1bunch flat-leaf parsley
- 6sprigs fresh thyme or 1 tablespoon dried
- 1tablespoon whole black peppercorns
- 2bay leaves
- ½teaspoon salt
Nutritional analysis per serving (2 servings)
19 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 39 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2½ quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.
Private Notes
Comments
Make this stock! I wish I could post a photo of how beautiful this stock pot of vegetables looks before straining. I followed recipe exactly except that I added a piece of kombu for a little extra umami. Because I have it in my pantry, I am always looking for ways to add it to my beans stews and soups. Full of flavor, and I think very easy to prep, this will be a frequent part of my cooking.
@Luna, you absolutely can make this in the instant pot. I put all ingredients in a 6qt IP, added water to cover, which brought the level right up to the max fill line. I pressure cooked for 30 min and then did a quick release. I put it on sauté for about 10 min to reduce slightly, then strained as directed. Very good and in a fraction of the time.
No need to separate garlic into cloves. Just cut the bulbs in half and toss em in. I also add a few dried porcinis for depth, and a leek for good measure. Onions needn't be peeled for broth as they add a lovely brown color.
Of what possible use is 1/2t salt in 6 quarts of water?
I’ve read elsewhere that simmering vegetables for more than an hour or so can result in a bitter stock. I’m guessing from the 5 star reviews that this hasn’t been the case for most of the cooks that tried this, but I’d love to hear people’s thoughts on the topic if they have them!
@AG. I read this too in another NYT stock recipe Ali Slagle. I became very curious about this, too. I first reviewed this O’Neill recipe 6 years ago and I make this A LOT. I do occasionally simmer for 2-4 hours and I occasionally do find the outcome to be “muddy” in its flavors. I usually chalk this up to the serendipity of what scraps or herbs I tossed in that day. BUT NOW I too wonder if it is “overstewing” my stock. In 2025, I am going for one hour or so simmers and see what happens. Best wishes to you and everyone here.
I just made the most delicious California brown basmati rice with this stock in my simple, $29 Zojirushi rice cooker: 1 c rinsed Californianai brown basmati rice 2 c veggie stock 8 oz sliced mushrooms of choice Add stock to the rice cooker, then rice, then top with raw, sliced mushrooms. Go somewhere. Come back to a house that smells fabulous and a rice you can't leave alone. Stock: All ingredients in InstaPot, fill w/water to the Max line, pressure cook 30 min, depressurize naturally.
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