Summary

Ingredients

• 2 pts. Soup vegetables, fresh (celery, leek, carrot, root vegetables)
• 1 red pepper (s)
• 2 tomato (s)
• 2 onions)
• 4 bay leaves
• 2 cloves garlic)
• 4 tablespoon olive oil
• 4 liters water

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Instructions

1. Halve the peeled onions, place the cut surfaces in a hot pan and fry them. Wash the vegetables. Peel the celery and carrots, halve the paprika, remove the seeds and cut everything into large pieces. Halve the tomatoes and cut the leek into rings.
2. Heat the olive oil in a large saucepan and lightly toast the vegetables in it. Pour in the water, add tomatoes, onions with peel, garlic and bay leaves and cover and simmer for 1 1/2 hours. Then cool the broth and let it steep for a few hours (this will make the broth particularly aromatic later).
3. Pour everything through a fine sieve, bring to the boil again and fill into screw-top jars. Close the jars and then let them cool. The broth will keep for a few months this way.