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Vegetable broth

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Ingredients/Components

water - 3 4
pepper - 1 tsp
green pepper, chopped - 1 item
large onion, chopped - 1 item
bay leaves - 2 item
carrots, chopped - 3 item
medium zucchini, chopped - 2 item
chopped leeks - 2 c
celery stalks, chopped - 2 item
garlic cloves, peeled and chopped - 3 item
to 4 sprigs parsley - 3 item
fresh spinach, stemmed and chopped - 1 lb
dill sprigs - 4 item
medium potato, chopped - 1 item
chopped green beans - 2 c
medium turnips, chopped - 2 item
salt, salt substitute or choice of herbal seasonings - 1 tsp

How to make vegetable broth:

Save peelings from fresh vegetables and freeze until you have enough to make a broth. Peelings and ends of vegetables, such as potatoes, turnips, onions, celery, carrots or other vegetables of your choice. Add enough water to cover vegetable scraps about 2-inches. Season with a bay leaf, basil, peppercorns, or any other of your favorite seasonings. Simmer for 1 to 1 1/2 hours. Strain and discard vegetables. Freeze broth in ice cube trays or freezing jars. Frozen cubes should be stored in freezer bags. The broth may be used in soups, stews or saute in place of oil.

Recipe categories: Soups & stews, Clear soup, Stocks.

Rating:

Average rating: 3, total votes: 5

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