This vegetable broth is a great substitute for the boxed version. It’s healthier, tastier, and you can freeze it to make it last even longer. This rich broth will pump up the flavors in any dish, especially this Black Bean Casserole!

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2 tbsp Extra-virgin olive oil
1 Large yellow onion
2 Medium carrots
2 Medium celery ribs with leaves
1 Large baking potato
1 cup Dried mushrooms (porcini), loosely packed
1 Garlic head (unpeeled)
6 Sprigs parsley (fresh, flat-leaf)
4 Sprigs fresh thyme (or 1/2 tsp dried)
1/2 tsp Black peppercorns
1 Large bay leaf (dried)
Coarsely chop the onion, carrots, and celery. Scrub the potato and cut it into 1-inch chunks. Cut the garlic head in half crosswise. Rinse the mushrooms.

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is golden but not browned, about 5 minutes.

Add 3 quarts water, the potato, dried mushrooms, garlic, parsley, thyme, peppercorns, and bay leaf and bring to a boil over high heat. Reduce the heat to low and simmer until the stock is slightly reduced, full flavored, and the potato is falling apart, about 1 1/2 hours.

Strain the broth through a fine-mesh sieve or colander into a very large bowl. Discard the solids in the sieve.

The broth can be cooled, covered, and refrigerated for up to 5 days. Or store the cooled broth in freezer-safe containers for up to 3 months.

Makes 2 1/2 quarts.

Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of Penguin Random House LLC.