Clear Vegetables Broth Soup Recipe

Prepare vegetables

Rinse all vegetables thoroughly. Roughly chop carrots, celery, onion, leek, and mushrooms into large pieces so they release flavor into the broth. Smash garlic cloves with the flat of a knife; leave skins on if you prefer a clearer broth (optional).

Combine and simmer

In a large stockpot, add 10 cups of cold water. Add the prepared carrots, celery, onion, leek, garlic, mushrooms (if using), parsley stems, bay leaves, and peppercorns. Bring to a gentle boil over medium-high heat.

Skim and reduce heat

As the pot comes to a boil, you may see foam or scum rise to the surface. Skim this off with a slotted spoon or fine mesh skimmer to help keep the broth clear. Once boiling, reduce heat to low so the broth simmers gently — not a rolling boil — to maintain clarity.

Simmer for clarity

Simmer gently, uncovered or partially covered, for 35–45 minutes. Taste after 30 minutes and adjust cooking time toward 35 minutes if flavor is already good; longer will extract more flavor but may darken the broth slightly.

Strain and season

Remove from heat and strain the broth through a fine-mesh sieve lined with cheesecloth or a very fine strainer into a clean pot or large bowl. Press gently on solids to extract liquid but avoid forcing through fine particles. Discard solids. Add kosher salt (1.5 tbs total) to the warm strained broth and taste; adjust if necessary.

Clarify (optional for extra-clear broth)

If you want a very clear broth, cool slightly then refrigerate until fat (if any) rises and solidifies, and then skim it off. For further clarification, whisk one egg white and a few crushed eggshells into the warm broth, bring to a bare simmer while stirring occasionally; the coagulated egg white will collect fine particles — strain again through cheesecloth. (This step is optional and adds time.)

Prepare vegetables for cooking

While the broth simmers or after it is strained and reheated, prepare the serving vegetables: slice carrots, zucchini, trim and cut green beans, and wash greens. Keep pieces small and uniform so they cook quickly and remain tender.

Cook vegetables in broth

Bring the strained broth back to a gentle simmer. Add the carrot rounds and green beans first and simmer for 4–5 minutes until they begin to become tender. Add zucchini and simmer 2–3 minutes more. Finally, stir in the spinach or chard and cook just 30–60 seconds until wilted. Do not overcook; vegetables should be tender-crisp and visually intact to keep the soup clear and attractive.

Finish and season

Turn off heat. Stir in chopped fresh parsley, lemon juice (1 tbs), and olive oil (1 tsp). Season with additional salt (about 1/2 tsp) and freshly ground black pepper (1/4 tsp), or to taste. Taste the broth and adjust acidity or salt as desired. The lemon brightens flavors without clouding the broth.

Serve

Ladle the clear broth and vegetables into warmed bowls so the soup stays hot longer. Garnish each bowl with a little extra parsley and a small drizzle of olive oil if desired. Serve immediately.

Make-ahead and storage

Store cooled strained broth separate from cooked vegetables in the refrigerator for up to 4 days. Reheat broth to a simmer and add fresh or previously cooked vegetables to assemble. Broth freezes well for up to 3 months; thaw in refrigerator overnight before reheating.