Vegetable Broth Mix Recipes
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
VEGETABLE BROTH MIX
Dry vegetable broth mix used to be hard to find. While it's pretty common now, thought I'd post this recipe since I just submitted another that called for it. Easy to stir together with spices you are likely to have on hand. From Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder. They say you can add dried vegetable flakes for a real flavor bonus.
Provided by LonghornMama
Categories < 15 Mins
Time 5m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- Combine all ingredients and mix well.
- Mix again before using.
Nutrition Facts : Calories 199.8, Fat 1.5, SaturatedFat 0.4, Sodium 14000.6, Carbohydrate 44.8, Fiber 8.9, Sugar 14.4, Protein 7.8
VEGETABLE SEASONING OR BROTH MIX
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.
Provided by Millereg
Categories Grains
Time 10m
Yield 1 cup, 40 serving(s)
Number Of Ingredients 14
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.
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.
BASIC VEGETABLE BROTH
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 3h
Yield Two and a half quarts
Number Of Ingredients 12
Steps:
- Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.
Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams
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