Ingredients

• 1.5 pounds sweet onions , peeled and cut into wedges
• 1 pound tomatoes , cored and quartered
• 1 pound carrots , cut into 1-inch pieces
• 1 pound green bell pepper , cut into 1-inch pieces
• 0.5 pounds turnips , cubed
• 2 tablespoons olive oil
• 1 pound celery , cut into 1-inch pieces
• 1 bunch fresh parsley , chopped
• 3 cloves garlic
• 6 whole black peppercorns
• 3 whole cloves
• 1 bay leaf
• 1 gallon water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
4. 4 Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
5. 5 Strain broth into a large bowl, reserving vegetables for another use.

Nutrition per serving