World's Greatest Vegetable Broth

World's Greatest Vegetable Broth

Recipe by Tom West from allrecipes.com

Dinner 2 Hr.

Ingredients

8

8 servings

  • 1.5 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
  • 0.5 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

Instructions

  • 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.
  • Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
  • 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.
  • Strain broth into a large bowl, reserving vegetables for another use.

Nutritional Facts

Per 8 servings

  • Calories: 133
  • Carbohydrate: 23g
  • Fat: 4g
  • Fiber: 7g
  • Protein: 4g
  • Sugar: 11g

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