Vegetable Broth Dry Mix Recipes

VEGETABLE BROTH MIX

Dry vegetable broth mix used to be hard to find. While it's pretty common now, thought I'd post this recipe since I just submitted another that called for it. Easy to stir together with spices you are likely to have on hand. From Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder. They say you can add dried vegetable flakes for a real flavor bonus.

Provided by LonghornMama

Categories < 15 Mins

Time 5m

Yield 1/4 cup

Number Of Ingredients 11

Vegetable Broth Mix image

Steps:

Combine all ingredients and mix well.
Mix again before using.

Nutrition Facts : Calories 199.8, Fat 1.5, SaturatedFat 0.4, Sodium 14000.6, Carbohydrate 44.8, Fiber 8.9, Sugar 14.4, Protein 7.8

Ingredients

1 tablespoon onion powder
1 tablespoon celery salt
1 tablespoon dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground savory
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon ground sage

VEGETABLE BROTH DRY MIX

Make and share this Vegetable Broth Dry Mix recipe from Food.com.

Provided by gailanng

Categories Low Cholesterol

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Vegetable Broth Dry Mix image

Steps:

Mix all ingredients together, adjusting for your taste preferences.
Store in an air tight container.
May also be pulverized in a spice grinder for a finer texture.

Nutrition Facts : Calories 496, Fat 10.3, SaturatedFat 1.4, Sodium 4732.6, Carbohydrate 70.8, Fiber 38.3, Sugar 1.3, Protein 54.8

Ingredients

3 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon sea salt (to taste)
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon parsley flakes
1 cup nutritional yeast

SCOTCH BROTH

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Provided by Anna Glover

Categories Lunch, Supper

Time 1h45m

Number Of Ingredients 9

Scotch broth image

Steps:

Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium

Ingredients

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale chopped

VEGETABLE SEASONING OR BROTH MIX

Many of the recipes that I have posted here at Recipezaar call for low-sodium and/or low-fat vegetable broth/stock. For those of you who have trouble finding such a product in stores, here is a quick, easy, inexpensive recipe to make your own.

Provided by Millereg

Categories Grains

Time 10m

Yield 1 cup, 40 serving(s)

Number Of Ingredients 14

Vegetable Seasoning or Broth Mix image

Steps:

Store in tightly covered airtight container (a clean, used bouillon jar works very well).
Stir or shake before each use.
To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
For seasoning: just sprinkle a bit on to vegetables while cooking.

Ingredients

1/4 cup onion powder
1/4 cup dried parsley flakes
2 tablespoons salt-free lemon pepper
2 tablespoons garlic powder
2 tablespoons celery seeds
2 teaspoons sage
2 teaspoons marjoram
2 teaspoons thyme
2 teaspoons basil
2 teaspoons oregano
2 teaspoons pepper
2 teaspoons dill weed
1 teaspoon summer savory
salt, to taste (optional)

VEGETABLE BROTH

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 5-1/2 cups.

Number Of Ingredients 13

Vegetable Broth image

Steps:

Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

Ingredients

2 tablespoons olive oil
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
8 cups water
1/2 pound fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 bay leaf

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HOW TO MAKE VEGETABLE BROTH | MINIMALIST BAKER RECIPES

Web Nov 28, 2017 2 whole bay leaves 3-4 Tbsp nutritional yeast (if you don’t have it, omit) 4-5 Tbsp tomato paste Instructions Heat a large pot over …
From minimalistbaker.com
Ratings 130
Calories 42 per serving
Category Soup

Heat a large pot over medium heat. Once hot, add oil (or water), onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.
Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add nutritional yeast and tomato paste (add less of both for less intense flavor, or more for bigger more robust flavor!). Stir to combine and loosely cover (with the lid cracked).
Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavor will deepen the longer it cooks.
Near the end of cooking, taste and adjust flavor as needed, adding more herbs for herby/earthy flavor, salt for saltiness, pepper for a little spice, or tomato paste or nutritional yeast for "umami" and depth of flavor. In total, I added about 2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and all of the suggested amount of nutritional yeast and tomato paste (both of which add depth of flavor and make the broth rich).

Vegetable Broth Dry Mix Recipes

VEGETABLE BROTH MIX

VEGETABLE BROTH DRY MIX

Make and share this Vegetable Broth Dry Mix recipe from Food.com.

SCOTCH BROTH

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

VEGETABLE SEASONING OR BROTH MIX

Many of the recipes that I have posted here at Recipezaar call for low-sodium and/or low-fat vegetable broth/stock. For those of you who have trouble finding such a product in stores, here is a quick, easy, inexpensive recipe to make your own.

VEGETABLE BROTH

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

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