Equipment Needed
- A large stockpot or Dutch oven
- A sharp chef’s knife
- A cutting board
- A fine-mesh strainer or colander
- A large bowl for the finished broth
- A ladle
Step-by-Step Instructions
I always start by giving my veggies a good rinse under cold water. There’s something meditative about prepping them—trimming the green bean ends, chopping the zucchini into hearty chunks. I don’t bother with perfect cuts because everything will be strained out. I toss everything—green beans, zucchini, parsley, celery leaves—right into my big blue stockpot. The colors look so vibrant and hopeful against the stainless steel.
Next, I pour in the filtered water. It should just cover the vegetables. Here’s a tip I learned: if you add too much water, the broth will be weak. You want a concentrated, flavorful liquid, so six cups is my sweet spot. I sprinkle in the sea salt, give it one gentle stir, and then bring it to a lively boil over high heat. The sound of that initial boil is always my cue to get present.
As soon as it’s boiling, I immediately reduce the heat to the lowest possible simmer. This is crucial. You want gentle bubbles, not a rolling boil, to coax out the minerals without destroying the delicate nutrients. I set my timer for 25 minutes and walk away. The first time I made this, I kept fussing with it, but I’ve learned patience is key. The kitchen fills with the most wholesome, green scent.
When the timer goes off, the vegetables will be very tender but still brightly colored. I turn off the heat. This is my favorite part: I carefully place my fine-mesh strainer over a large bowl and pour everything in. I let the liquid drain through naturally, and I do not press on the vegetables. I tried pressing them once, thinking I’d get more broth, and it made the liquid cloudy and slightly starchy. The clear, golden-green broth in the bowl is pure liquid gold.(See the next page below to continue…)