VEGETABLE BROTH RECIPE: HOW TO MAKE IT
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
Total Time 02 hours 30 minutes
Prep Time 45 minutes
Cook Time 01 hours 45 minutes
Yield 5-1/2 cups.
Number Of Ingredients 13
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, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 521mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 4g protein.
WORLD'S GREATEST VEGETABLE BROTH RECIPE | ALLRECIPES
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 2 quarts
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, CarbohydrateContent 23.3 g, FatContent 4 g, FiberContent 6.6 g, ProteinContent 3.5 g, SaturatedFatContent 0.6 g, SodiumContent 131.5 mg, SugarContent 11.2 g
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