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
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.
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
BASIC VEGETABLE BROTH
You can use this easy homemade vegan vegetable broth in recipes calling for broth or stock of any kind, including soups, sauces, and gravies.
Provided by Jolinda Hackett
Categories Soup Ingredient
Time 1h10m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Add celery, potato, carrot, onion, mushrooms (if using), garlic, water, soy sauce, bay leaves, salt, and pepper in a large pot and bring to a boil.
- Reduce the heat and let the vegetable broth simmer for at least an hour, covered with a lid.
- Strain out the vegetables and garlic and remove the bay leaves once the broth is done cooking.
Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 87 mg, Sugar 1 g, Fat 0 g, ServingSize 2 quarts (16 servings), UnsaturatedFat 0 g
FRESH VEGETABLE BROTH
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.
Categories Soup/Stew Mushroom Onion Vegetable Vegetarian Celery Carrot Summer Dill Parade
Yield Makes 4 cups
Number Of Ingredients 14
Steps:
- 1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.
- 2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pur e them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.
VEGETABLE BROTH BASE
From Cook's Illustrated Magazine. Make your own vegatable broth base, ready to use anytime straight from the freezer. I am intrigued by this recipe and hope to make it soon.
Provided by duonyte
Categories Stocks
Time 40m
Yield 1 3/4 cups, 28 serving(s)
Number Of Ingredients 8
Steps:
- Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
- Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
- Add soy sauce and continue to process one minute longer.
- Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
- Freeze up to 6 months.
- Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.
SCRAPS VEGETABLE BROTH
Use your vegetable scraps to make a healthy light broth for use in other recipes.
Provided by Lisa Lotts
Categories Soup
Time 40m
Number Of Ingredients 4
Steps:
- Place the vegetable trimmings in a large stock pot or dutch oven. Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns and bay leaves.
- Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.
- Place a large sieve over a bowl and pour the contents of the pot through the sieve. Press on the solids to squeeze out any extra liquid. Discard the solids.
- Broth will last a week, refrigerated or three months frozen.
Nutrition Facts : Calories 48 kcal, Carbohydrate 11 g, Protein 1 g, Sodium 67 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
VEGETABLE STOCK FROM SCRAPS
Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills. Plus, it's incredibly easy!
Provided by Alexandra Shytsman
Categories Sauces
Time 1h30m
Number Of Ingredients 3
Steps:
- Combine the scraps, water, and salt in a large pot. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar for 1 1/2 hours.
- Strain into another pot or a large bowl and discard the vegetables. Divide the broth among lidded containers and cool to room temperature.
- Once cooled, store in the fridge and use within one week, or freeze for up to 3-6 months.
Nutrition Facts : ServingSize 1 cup, Calories 10 calories
VEGETABLE STOCK WITH KITCHEN SCRAPS
Nothing beats homemade vegetable broth, and this recipe is as easy as it gets! Just start with a gallon-size sealable plastic bag containing the onions, celery and carrots and pop it in the freezer. Over time, add your vegetable scraps to the bag and once it's full, place the contents in a pot, add water and some spices and simmer away. It's a great way to reduce food waste and have delicious homemade broth ready whenever you need it. For the clearest and most flavorful stock, simmer gently--and don't stir.
Provided by Hilary Meyer
Categories Healthy Vegetarian Soup & Stew Recipes
Time 2h10m
Number Of Ingredients 7
Steps:
- Place onions, celery and carrot in a gallon-size sealable plastic bag and place in the freezer. Add vegetable and herb trimmings until the bag is filled.
- Place the vegetable-herb mixture in a large pot. Add water (add more, if needed to cover vegetables), peppercorns and bay leaves. Bring to boil; reduce heat to a gentle simmer. Simmer, partially covered, without stirring, until the vegetables are very soft and the liquid is golden brown, about 2 hours.
- Line a strainer with cheesecloth and place it over a large bowl. Carefully pour the liquid through the strainer to collect the solids and any grit at the bottom of the pan. Press the vegetables into the strainer to extract any liquid. Let cool, then refrigerate or freeze for future use.
Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.8 g, Sodium 24.2 mg, Sugar 2.7 g
HOMEMADE VEGETABLE BROTH
The homemade vegetable broth is way nutritive than any broth found in stores. Did you Know? Vegetable broth is more used than beef broth (more than 150%).
Provided by Susan Anne Dale
Categories All Recipes | Food & Drinks,Healthy Recipes,Lunch and Snacks,Quick Recipes
Time 1h14m
Yield 6
Number Of Ingredients 10
Steps:
- Scrub the potatoes thoroughly with a vegetable brush. Cut them into 1-inch thick pieces.
- Cut the rest of the vegetables into 1-inch pieces. Add the distilled water in a large soup pot and add the vegetables and seasonings (all in). The water must cover the vegetables. Bring to boil.
- After Boiling for 5 to 10 minutes, reduce the heat just enough the water boils gently. Simmer for one hour.
- After one hour of simmering, discard the vegetables. Use the veggie leftovers as I said in directions. Enjoy!
Nutrition Facts : ServingSize 1, Calories 29, Fat 0.2g, SaturatedFat 0g, Cholesterol 0mg, Sodium 172mg, Carbohydrate 15.4g, Fiber 2.4g, Protein 2.1g
VEGETABLE STOCK
Steps:
- Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.
BASIC VEGETABLE STOCK
Provided by Food Network
Time 1h55m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
- Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
- In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
- Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
- Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
- Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
HOMEMADE VEGETABLE BROTH USING FOOD SCRAPS
Steps:
- Place all the ingredients in a large stock pot
- Add enough water to completely cover the contents of the pot
- Place on medium high heat on the stove and bring to a boil
- Once boiling, reduce to low, cover and simmer on stove for 4-6 hours
- Strain until just broth remains. Store in fridge for up to 5-7 days or freeze for later use
VEGETABLE STOCK
This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews
Provided by Barney Desmazery
Time 2h5m
Yield 1 litre
Number Of Ingredients 8
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.
Nutrition Facts : Calories 42 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.07 milligram of sodium
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- Prepare carrot greens: Cut carrots roots from stem, reserving carrot leaves and stem for broth. Save the carrot root for another dish, or you can add them to the broth (or if you only have carrot peels, add the peels to the broth). Place the carrot greens on the stems in a colander or bowl and rinse well to remove excess dirt.
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- Make sure that all of your veggies are uniformly chopped but not too small. About 1" cubes is best.
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