World's Greatest Vegetable Broth

Name: World's Greatest Vegetable Broth
Total time: 120
Yield: 8
Ingredients: 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

Recipe by Tom West from allrecipes.com

Dinner 2 Hr.

Ingredients

8 servings

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1.5 pounds sweet onions, peeled and cut into wedges
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1 pound tomatoes, cored and quartered
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1 pound carrots, cut into 1-inch pieces
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1 pound green bell pepper, cut into 1-inch pieces
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0.5 pound turnips, cubed
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2 tablespoons olive oil
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1 pound celery, cut into 1-inch pieces

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1 bunch fresh parsley, chopped
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3 cloves garlic
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6 whole black peppercorns
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3 whole cloves
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1 bay leaf
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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.