Light Vegetable Broth


Finding a good vegetable broth can sometimes be difficult.  I really like the nice light flavor combination of these vegetables and seasonings, with the added richness of the lentils and mushrooms. Simple to make, you just simmer all together in a big, covered pot.  



When it has cooled, I strain it and freeze the broth in one-cup portions; preferably in canning jars as they can go directly from the freezer to the microwave.  It is handy to freeze some in an ice-cube tray to have small amounts for stir-frying without oil.




Light Vegetable Broth

Yield – roughly 6 cups
Prep Time – 10-15 minutes
Cook Time – 60 minutes, 30 in an instant pot
Total Time – 1 hr. 15 minutes


8 cups water

4 large stalks celery cut into 1-inch pieces

3 large carrots cut into 1-inch pieces

1 large yellow onion, 2 cups

1 cup of parsley, rough chopped to measure do not pack

6 large baby Bella mushrooms or mushrooms of your choice, 1 rounded cup sliced and pressed down

1/3 cup green lentils

2 tbsp nutritional yeast flakes

1/2 tsp dried marjoram or savory

1 1/4 tsp dried oregano

1 1/4 tsp dried basil

6 cloves garlic, peeled and sliced

2 tsp salt

1 tbsp lemon juice, opt.

  1. Combine all the ingredients in a large soup pot and bring to a boil over medium heat.  Reduce heat, cover, and simmer for 60 minutes.
  2. Cool and strain through a fine mesh sieve.  Makes approximately 6 cups.