The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.
Ingredients
Makes about 8 cups
Step 1
Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Step 2
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)
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Reviews (17)
Back to TopThe ratios in this recipe are what make it a winner. I liked the chard in the stock and also added golden beets for some extra sweetness. Great depth of flavor. This will be my std veggie stock recipe from now on.
Anonymous
austin, tx
4/17/2011
delicious easy recipe!
msladybugy
10/9/2010
Excellent vegetable broth, but next time I'll throw away the vegetables. They gave their all to the broth, and were not worth much. I usually avoid greens in my vegetable broth, as they tend to turn bitter. One cup of chard, though, is only about 3 leaves, so I used it.
Anonymous
Washington, DC
1/8/2005
For us non-vegetarians making this stock, you will miss that certain 'je ne sais quoi' that throwing in a chicken adds to a stock. That said, this is a very very good vegetable stock. The roasting of the vegetables is crucial to the stock developing a rich flavour that approximates a meat stock -- let the veggies develop crispy brown bits. If I were making this again, I wouldn't add the swiss chard. It overpowered some of the other more desirable flavours and made it taste very, how to describe?, green and vegetal. Also, I don't think I could use this on its own as the headnote suggests without reducing it down to 6 cups or even by half -- it's not flavourful enough to stand on its own, but as an ingredient for vegetarian-friendly soup, it's great.
Anonymous
Berkeley, CA
9/13/2002
Delicious! Make a double batch--it won't go to waste!
Anonymous
Cleveland, OH
4/14/2002
I made this recipe many times when it first appeared in magazine 10/98. We moved and I threw away the magazine and now I am so excited to find it on the websit...with Fall here, I was craving it. It freezes well and is rich engough for any soup that call for chicken broth.
Anonymous
Atlanta, GA
10/3/2001
This is a fabulous and easy recipe; I serve strained to start an otherwise rich meal. If you intend to strain it, you can just chop the veggies roughly, which cuts down on the labour. The leftover veggies are great chopped coarsely in a food processor and used as a ravioli stuffing. Yum!
Anonymous
Toronto, Canada
1/4/2001
This is a fabulous and easy recipe; I serve strained to start an otherwise rich meal. If you intend to strain it, you can just chop the veggies roughly, which cuts down on the labour. The leftover veggies are great chopped coarsely in a food processor and used as a ravioli stuffing. Yum!
Anonymous
Toronto, Canada
1/4/2001
This is the best vegetable broth that I have ever made; it makes an excellent base for Lentil Soup; I have made it several times and frozen it for later use.
Anonymous
Cleveland, Ohio
12/3/2000
This is the best vegetable broth that I have ever made; it makes an excellent base for Lentil Soup; I have made it several times and frozen it for later use.
Anonymous
Cleveland, Ohio
12/3/2000
This is the best vegetable broth that I have ever made; it makes an excellent base for Lentil Soup; I have made it several times and frozen it for later use.
Anonymous
Cleveland, Ohio
12/3/2000
劳动密集型的,但最好的蔬菜汤我哈ve ever had. Definitely recommend it!
Anonymous
Long Island, New York
5/20/2000
劳动密集型的,但最好的蔬菜汤我哈ve ever had. Definitely recommend it!
Anonymous
Long Island, New York
5/20/2000
劳动密集型的,但最好的蔬菜汤我哈ve ever had. Definitely recommend it!
Anonymous
Long Island, New York
5/20/2000
This is easy and fun to make. I use it for all recipies that call for chicken broth. The question is what do you do with all the leftover veggies?
Anonymous
Hartford, CT
3/21/2000
