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
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.
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
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
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).
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 BROTH
This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter.
Provided by Miss Annie in Indy
Categories Stocks
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large pot.
- Add the vegetables and stir-fry to brown lightly.
- Add the marjoram, thyme, bay leaves, and cold water.
- Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
- Strain the stock through a fine sieve or a cheesecloth-lined colander.
- Press or squeeze the vegetables to extract their liquid.
- Discard the vegetables.
Nutrition Facts : Calories 25.6, Fat 0.7, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 4.8, Fiber 1, Sugar 2, Protein 0.5
VEGETABLE BROTH
Steps:
- In a large pot, heat the oil over medium heat. Add the onions, carrots, celery, leek, and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the thyme, peppercorns, coriander, and 3 quarts water. Bring to a boil, reduce the heat, and gently simmer for about an hour.
- Pass the broth through a fine-mesh strainer into a container, pressing on the solids to extract as much liquid as possible. The broth will keep, covered, in the refrigerator for up to 5 days; it can be frozen for up to 3 months.
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.
VEGETABLE BROTH
I found this in my Fanny Farmer Cookbook. The recipe below is the way I make it. The original recipe called for 1 large tomato, seeded and chopped, instead of the canned tomatoes. It also calls for 1 tsp. salt, or to taste. 1 c. eggplant is an optional ingredient, and you may substitute the zucchini with 1 c. sliced green beans. The recipe also called for vegetable oil, but I use canola or olive oil because they have less saturated fat. Last, it calls for 8 sprigs parsely.
Provided by Scrivener1
Categories Low Protein
Time 1h20m
Yield 8 cups, 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large soup pot.
- Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
- Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
- Cook the vegetables, stirring occassionally, for about 15 minutes.
- Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
- Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
- Cool and refrigerate until used.
Nutrition Facts : Calories 458.1, Fat 15.4, SaturatedFat 1.3, Sodium 638.2, Carbohydrate 76.8, Fiber 15.3, Sugar 23.4, Protein 10.2
More about "vegetable broth food"
RECIPE: HOMEMADE VEGETABLE BROTH | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Calories 70 per servingTotal Time 2 hrs 10 mins
- Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days. Stir before using if broth separates.
HOW TO MAKE VEGETABLE BROTH FROM FOOD SCRAPS ⋆ MAKE …
From forkintheroad.co
5/5 (2)Total Time 35 minsCategory Soups + StewsCalories 29 per serving
- To a large soup pot, add vegetable scraps, water, salt, and pepper. Bring to a boil, then simmer on low for 30 minutes.
- Remove pot from heat and strain out vegetables, keep the broth. Use immediately, or let cool and freeze for later use.
- To thaw from frozen: let broth container cool in refrigerator one day ahead of using, or leave on counter for a few hours and then add to a soup pot over low heat to melt the rest of the frozen broth
VEGETABLE BROTH FACTS AND HEALTH BENEFITS - FOOD AS MEDICINE
From healthbenefitstimes.com
6.9/10 Name Vegetable BrothCalories 11 Kcal./cupTaste Delicious
10 RECIPES WITH VEGETABLE BROTH - FEELGOODFOODIE
From feelgoodfoodie.net
HOW TO GRILL VEGETABLES - ALLRECIPES
From allrecipes.com
GUT-HEALING VEGETABLE BROTH (AND WHY IT'S BETTER THAN BONE ...
From wallflowerkitchen.com
4.4/5 Total Time 1 hr 5 minsServings 8
- Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
18 FANTASTIC HEALTH BENEFITS OF DRINKING VEGETABLE BROTH ...
From drhealthbenefits.com
Estimated Reading Time 6 mins
- Source of Fibers. Vegetables are rich with fibers. Therefore, it is a good way to manage digestive. It helps to avoid hemorrhoids and help in pregnancy digestive.
- Rich in Nutrients. The benefit of vegetables broth including rich in important nutrients of the body. Therefore, it can help to avoid nutrient lack during children development.
- Ease Digestive. The fibers is a good way to manage healthy digestive system. Therefore, vegetable brith can help to optimize intestinal bowel movements and ease digestive process.
- Weight Loss. Since it bring fibers to the digestive system, therefore, it can manage to optimize digestive system in maintaining weight. Even more it will help to avoid fat gaining and help to reduce the weight.
- Anti Oxidant. Vegetables broth is a good anti oxidant. Therefore, it can help the body to eliminate free radical effects. Furthermore, it can avoid early aging signs, such as wrinkles appearance.
- Anti Inflammation. Another health benefits of drinking vegetable broth is as an anti inflammation. It can soothe inflammation such as in throat and stomach.
- Strength The Bones. The content of minerals mainly calcium from vegetables will help to strength the bones. It can avoid osteoporosis and help to avoid bone fractures.
- Healthy Skin. Vegetables broth also good to maintain a healthy skin. It bring a glowing smooth and silky skin. It also help to avoid acne and any kind of skin inflammation.
- Improve Eyevision. Another benefit is contain vitamin A that help to improve the eye. Therefore, it can optimize the vision and help to avoid eye diseases such as glaucoma or cataract.
- Avoid Cardiovascular Diseases. Vegetable broth can help to avoid cardiovascular diseases such as heart attack or the stroke symptoms. It can help to maintain the cholesterol level inside the arteries and manage a healthy blood circulation.
HOW TO MAKE VEGETABLE BROTH FROM FOOD SCRAPS — OFF THE ...
From offthevinenutrition.com
Estimated Reading Time 6 mins
HOW TO MAKE VEGETABLE BROTH WITH KITCHEN SCRAPS
From today.com
4.2/5 (9)Total Time 1 hr 20 minsCategory Soups
ORGANIC VEGETABLE BROTH, 6-PACK
From bonafideprovisions.com
Brand Bonafide ProvisionsAvailability In stockCategory Cooking Broth
HOW TO MAKE AN EASY HOMEMADE VEGETABLE BROTH RECIPE
From thespruceeats.com
4.4/5 (14)Total Time 2 hrsCategory Soup, IngredientCalories 100 per serving
VEGETABLE BROTH RECIPE - BBC FOOD
From bbc.co.uk
Servings 1-2Category Light Meals & Snacks
IMAGINE VEGETABLE BROTH : AMAZON.CA: GROCERY & GOURMET FOOD
From amazon.ca
4.2/5 (60)Flavour VegetableBrand ImaginePackage weight 1.04 Kilograms
NUTRITION FACTS FOR VEGETABLE BROTH - MYFOODDATA
From tools.myfooddata.com
Calories 11Trans Fatty Acids 0gNet-Carbs 2.1gWeight 221g
MATRIARK FOODS UPCYCLED VEGETABLE BROTH CONCENTRATE – HIVE ...
From hivebrands.com
Brand Matriark FoodsAvailability In stockPrice $5.5
READY TO USE VEGETABLE BROTH - CAMPBELL COMPANY OF CANADA
From campbellsoup.ca
ORGANIC VEGETABLE BROTH - 32OZ - PACIFIC FOODS
From pacificfoods.com
SIMPLE VEGETABLE BROTH RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE VEGETABLE BROTH IN 4 SIMPLE STEPS - PUREWOW
From purewow.com
VEGETABLE BROTH NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE VEGETABLE BROTH - THE PIONEER WOMAN
From thepioneerwoman.com
AMAZON.CA: VEGETABLE - BROTHS & BOUILLON: GROCERY ...
BROTH
From saveonfoods.com
KITCHEN SCRAPS VEGETABLE BROTH - FOODHERO.ORG
From foodhero.org
PACIFIC FOODS BROTH VEGETABLE - WALMART.COM
From walmart.com
VEGETABLE BROTH VS. STOCK: DIFFERENCES AND WHICH ONE IS ...
From forkandspoonkitchen.org
A-TO-Z LIST OF VEGETABLES TO INCLUDE OR EXCLUDE FROM ...
From jenniferskitchen.com
ORGANIC VEGETABLE BROTH - IMAGINE® FOODS
From imaginefoods.com
7 BEST SUBSTITUTES OF VEGETABLE BROTH [SIMPLE & EASY]
IS FOOD LION VEGETABLE BROTH GLUTEN FREE? - ALL ABOUT FOOD
From tchaise.com
BROTH VS VEGETABLE - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
VEGETABLE BROTH - SAVEONFOODS.COM
From saveonfoods.com
VEGETABLE BROTH – WHOLEFOODPLANTBASED
From wholefoodplantbased.blog
VEGETABLE BROTH - PRICESMARTFOODS.COM
From pricesmartfoods.com
HOW TO MAKE VEGETABLE BROTH WITH FOOD SCRAPS IN MINUTES
From brightly.eco
45 VEGETABLE-BASED DINNER RECIPES (FOR MAKING VEGGIES THE ...
MAKE VEGETABLE BROTH WITH SCRAPS - FARMERS' ALMANAC
From farmersalmanac.com
VEGETABLE BROTH NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love