Recipes Soups, Stews and Chili Recipes Broth and Stock Recipes World's Greatest Vegetable Broth 4.7 (133) 103 Reviews 6 Photos This vegan broth is slightly thick with rich color and full flavor. The broth can be frozen in 1- or 1 1/2-cup blocks for later use. This recipe also leaves you with a bowl full of deliciously cooked vegetables. I love to snack on them! Recipe by Tom West Updated on February 26, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Trending Videos Add Photo 6 6 6 6 Prep Time: 30 mins Cook Time: 1 hr 30 mins Total Time: 2 hrs Servings: 8 Yield: 2 quarts Jump to Nutrition Facts Ingredients 1 ½ pounds sweet onions, peeled and cut into wedges 1 pound tomatoes, cored and quartered 1 pound carrots, cut into 1-inch pieces 1 pound green bell pepper, cut into 1-inch pieces ½ pound turnips, cubed 2 tablespoons olive oil 1 pound celery, cut into 1-inch pieces 1 bunch fresh parsley, chopped 3 cloves garlic 6 whole black peppercorns 3 whole cloves 1 bay leaf 1 gallon water Directions Preheat the oven to 450 degrees F (230 degrees C). Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat. Dotdash Meredith Food Studios Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour. Dotdash Meredith Food Studios Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes. Dotdash Meredith Food Studios Strain broth into a large bowl, reserving vegetables for another use. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 133 Calories 4g Fat 23g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 133 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 132mg 6% Total Carbohydrate 23g 8% Dietary Fiber 7g 24% Total Sugars 11g Protein 4g Vitamin C 81mg 404% Calcium 113mg 9% Iron 2mg 9% Potassium 802mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved