How to Make Vegetable Broth for Soup: Start with a Couple of Leeks

Julia Child showed us how to make vegetable broth for soup right at the start of The Art of French Cooking. A good soup (without canned broth) starts with leeks. Gently cook the leeks in a pot in butter or olive oil over medium-low heat a good 20 minutes. Add plenty of water and you’ll have excellent broth.  

This particular soup is a kitchen scramble for sure. Cabbage, tomatoes, garbanzo beans, potatoes, cauliflower, parsley, butternut squash. Good soups call for some courage, not exact amounts. “Start throwing some stuff in the pot” is the most important line in this non-recipe.

Soup’s ready in nearly no time. Now, saltines are great with soup, but how about some Cheater Chef signature grilled bread? Cut the grilled bread into fingers, sprinkle with Parm or Gruyere. Pop into a hot oven for a couple minutes…

Vegetable Broth

minmerrell Vegetable broth for soup starts by cooking down a couple leeks, adding water, and anything else in the fridge. Vegetables Vegetable Broth European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Two leeks, cleaned and thinly sliced
• 2 to 3 tablespoons vegetable oil
• Sliced cabbage
• Canned tomatoes, with the juice
• Any leftover cooked beans or canned beans, drained
• Leftover cooked squash
• Diced potatoes
• Greens such as spinach, kale or collards
• Sliced carrots
• Sliced celery
• Fresh parsley

Instructions

Cook the leeks in the oil in a large soup pot over medium-low heat until very soft and tender, about 20 minutes.
Add 1 quart of water and any vegetables you like. Add more water as necessary. Cook until heated through.
Season with salt and pepper.
Not really sure how many servings it makes...