Homemade Vegetable Broth

Use this savory broth in place of chicken broth in any recipe.

• 6 medium carrots, chopped
• 3 medium celery stalks, chopped
• 1 large yellow onion, chopped
• 1 medium leek (including dark-green parts), chopped
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves or 1 tsp. dried
• 1 dried bay leaf
• 1-1/4 tsp. sea salt
• 1 tsp. black peppercorns

Combine all of the ingredients in a 6-quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 minutes. Strain the broth through a colander, then once more through a fine sieve. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.