The End Of All Things Vegetable Broth Recipes
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
VEGETABLE BROTH
This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter.
Provided by Miss Annie in Indy
Categories Stocks
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large pot.
- Add the vegetables and stir-fry to brown lightly.
- Add the marjoram, thyme, bay leaves, and cold water.
- Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
- Strain the stock through a fine sieve or a cheesecloth-lined colander.
- Press or squeeze the vegetables to extract their liquid.
- Discard the vegetables.
Nutrition Facts : Calories 25.6, Fat 0.7, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 4.8, Fiber 1, Sugar 2, Protein 0.5
THE END OF ALL THINGS VEGETABLE BROTH
This is an inexpensive, easy, and so very tasty way to make vegetable broth. And so thrifty! I just love no waste! The options are plentiful! I freeze in 1 cup plastic containers or zip lock bags to use in soups, sauces, cooking rice, etc. The computer needs volume so I have put approximate amounts for the veggies, but use how much you want. It all depends on what veggies you use frequently. Sometimes I add a little tomato paste or leftover sauce, leftover gravy, whatever would enhance the flavor of the broth. Have fun!
Provided by Sharon123
Categories Stocks
Time 2h10m
Yield 3-4 quarts
Number Of Ingredients 17
Steps:
- This is a basic list of ingredients, use whatever you have on hand. I use lots of veggies in my cooking, so place the ends in a gallon freezer bag. I always cut off any brown spots or ends. When it's full, it's time to make the broth. Actually, I usually use two full gallon bags before making broth.
- Place in a large stockpot, and cover with water(about 1- 2 gallons). Add seasonings, and salt, it helps to extract the flavor out of the veggies. Bring to a boil, reduce to simmer, and cook about 2 hours.
- You may also cook the broth in your crockpot for 6 hours or so on low, about 4 hours on high.
- Note: I usually make this on the stove as it's too much to fit into my crockpot, and occasionally add more water if it cooks down more than I want. I freeze in 1 cup plastic containers. You may also freeze in zip lock bags. Enjoy and feel good that you are making something so yummy from something you might have been throwing away! :).
Nutrition Facts : Calories 122.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 12, Sodium 944.2, Carbohydrate 17.5, Fiber 4.2, Sugar 7.1, Protein 6.4
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