Hearty Vegetable Broth with Fresh Herbs

1.In a large pot, heat the olive oil over medium heat.

2.Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

3.Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

4.Add the diced potato, zucchini, green beans, and mushrooms to the pot. Stir to combine all the vegetables.

5.Sprinkle in the dried thyme, dried oregano, and add the bay leaf. Mix well to coat the vegetables with the herbs.

6.Pour in the 8 cups of water and bring the mixture to a boil.

7.Once boiling, reduce the heat to low and let the broth simmer for about 30-40 minutes, allowing the flavors to meld together.

8.After simmering, remove the pot from heat and discard the bay leaf.

9.Stir in the fresh parsley and basil, and season the broth with salt and pepper to taste.

10.For a clearer broth, strain the mixture through a fine mesh sieve or cheesecloth, if desired. Otherwise, serve the broth with the vegetables included.