Ingredients
8
cups cold water
6
cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini)
1
medium onion, coarsely chopped (1/2 cup)
4
cloves garlic, finely chopped
1/2
cup fresh parsley sprigs
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1
teaspoon salt
1/4
teaspoon cracked black pepper
2
dried bay leaves
Preparation
In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover; simmer 1 hour, stirring occasionally.
Cool about 10 minutes. Strain broth through fine strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.
