VEGETABLE BROTH SEASONING RECIPES

Name: Vegetable Seasoning or Broth Mix
Prep time: 10 min
Total time: 10 min
Yield: 1 cup, 40 serving(s)
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 SEASONING OR BROTH MIX RECIPE - FOOD.COM

Vegetable Seasoning or Broth Mix Recipe - Food.com image

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.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup, 40 serving(s)

Number Of Ingredients 14

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)

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.

Nutrition Facts : Calories 6.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.7, CarbohydrateContent 1.2, FiberContent 0.2, SugarContent 0.4, ProteinContent 0.2

WORLD'S GREATEST VEGETABLE BROTH RECIPE | ALLRECIPES

World's Greatest Vegetable Broth Recipe | Allrecipes image

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

Ingredients

1 pound celery
1?½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

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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