We’re getting ready for Christmas and prepping for a holiday week of beantastic delights.  Since most of my recipes call for four cups of vegetable broth with the beans, I prep a roasted veggie broth and freeze it in quart containers.

Roasted Vegetable Broth Recipe

Ingredients:

• 2 large carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 medium onions, quartered (leave the skins on for color)
• 1 whole garlic bulb, halved crosswise
• 3  large tomato, quartered
• 3 large red peppers – quartered and seeds removed.
• 1 cup mushrooms, whole
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• ⅓ cup ultima frontiera spice blend (it’s Spice Mama’s Italian Seasoning)
• 1 cup fresh parsley leaves
• 10 cups water

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare and Season Vegetables: Put all the prepped veggies in a large bowl. Toss with olive oil, salt, pepper and spices. 
3. Roast:  Spread coated veggies on a large cookie sheet. Roast in the oven for 25–30 minutes, stirring halfway, until the vegetables are deeply caramelized but not burned.
4. Simmer the Broth: Transfer the roasted vegetables to a large pot. Add the bay leaf, italian season, fresh parsley, and 10 cups of water. Bring to a boil over high heat, then reduce to a simmer.
5. Cook the Broth: Simmer uncovered for 8 – 12  hours. The longer it simmers, the richer the flavor.
6. Strain the Broth: Remove the pot from heat. Use a fine-mesh strainer to strain the broth into a large bowl or container, pressing the vegetables gently to extract their juices.
7. Cool and Store: Let the broth cool completely before storing. It can be refrigerated for up to 5 days or frozen for up to 3 months.

Avoid using these veggies and herbs when making veggie broth:

1. Cruciferous Vegetables (e.g., broccoli, cauliflower, Brussels sprouts): These can make the broth bitter and give it a sulfurous smell.
2. Cabbage: Similar to other cruciferous veggies, it can add a strong, overpowering flavor and aroma.
3. Beets and Radishes: Beets and radishes will turn the broth a bright red or pink color and impart an earthy flavor that may not complement other dishes.
4. Potatoes and hard squashes: While a small amount is okay for a thicker broth, too much can make the broth cloudy and starchy.
5. Zucchini or Summer Squash: These can become mushy and break down too quickly, adding a slimy texture.
6. Eggplant: Its flavor can be bitter, and it can make the broth muddy and murky.
7. Artichokes: They can be too strong and impart a metallic or bitter flavor.
8. Overly Spicy Peppers (e.g., jalapeños, habaneros): They can make the broth too spicy and overpower the flavor balance.
9. Asparagus: Asparagus has a very distinct flavor that can dominate the broth.
10. Strong Herbs (e.g., mint, cilantro): These can clash with other flavors in the broth or become overwhelming.
11. Greens – they can break apart when simmered for a long time and can over power other subtle flavors. 

Best Veggies for Broth:

• Carrots, Celery, and Onions: The classic aromatic base.
• Garlic: Adds depth.
• Tomatoes: For a slightly sweet and tangy flavor.
• Mushrooms: For umami richness.
• Leeks: A milder alternative to onions.
• Parsnips or Turnips: For a hint of sweetness.
• Fresh or Dried Herbs: Parsley, thyme, rosemary, bay leaf.