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
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
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.
VEGETABLE BROTH
Provided by Barbara Kafka
Categories soups and stews
Time P2DT40m
Yield Three and one-half cups
Number Of Ingredients 4
Steps:
- Place the onion, celery and cabbage in a food processor and process until coarsely chopped.
- Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Add four cups of cold water and the bay leaf. Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes.
- Remove from the oven and uncover. Strain through a fine sieve. With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve.
- Cool the broth. Store, covered, in the refrigerator for up to two days, or freeze.
Nutrition Facts : @context http, Calories 4, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 0 grams
BASIC VEGETABLE BROTH (SLOW COOKER)
A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.
Provided by queenbeatrice
Categories Stocks
Time 6h10m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in slow cooker with 7 cups water.
- Cook on low heat until vegetables are tender, about 6 hours.
- Strain into large bowl, pressing vegetables to extract liquid.
- Let cool 30 minutes.
- Refrigerate uncovered until cool.
- Cover and refrigerate for up to 3 days or freeze for up to 1 month.
BASIC VEGETABLE BROTH
This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook.
Provided by for the love of veg
Categories Stocks
Time 1h10m
Yield 3-4 quarts, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large pot with 3-4 quarts of water.
- Cover and simmer about 1 hour.
- Strain.
- Variations:.
- You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
- This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
- You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
- This recipe will make about 16 cups of stock. Easily double the recipe for more.
Nutrition Facts : Calories 14.6, Fat 0.2, Sodium 151.8, Carbohydrate 2.5, Fiber 0.9, Sugar 0.5, Protein 1.3
VEGETABLE BROTH
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a large stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, for 30 minutes. Strain and discard vegetables. Let cool, and refrigerate for up to 4 days.
ROASTED VEGETABLE BROTH
Steps:
- Preheat the oven to 400 degrees. Lightly oil a baking pan or cast-iron skillet and line it with the carrots, onions, turnips and garlic. Roast, turning frequently for 45 minutes to an hour to caramelize well. Remove from oven.
- Place the vegetables in a soup pot. Add 1 cup of cold water to the roasting pan, scrape well with a wooden spoon and drain what remains into the soup pot.
- Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
- Add the ginger. Allow the broth to sit for one hour and strain. Discard the vegetables. The broth will keep in the refrigerator for up to one week. It can be frozen for up to two months.
Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram, TransFat 0 grams
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
More about "vegetable broth version 1 3 recipes"
SUPER-SIMPLE VEGETABLE BROTH RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 2 hrsCategory Healthy Vegetarian Soup & Stew Recipes
HOMEMADE VEGETABLE BROTH - NIRVANA CAKERY
From nirvanacakery.com
10 BEST SUBSTITUTES FOR VEGETABLE BROTH - MASHED
From mashed.com
10 RECIPES WITH VEGETABLE BROTH - FOOD NEWS
From foodnewsnews.com
SIMPLE VEGAN BROTH (1 INGREDIENT, LOW-SODIUM)
From shaneandsimple.com
VEGETABLE BROTH RECIPE - NOOB COOK
From noobcook.com
FULL CIRCLE - RECIPE: VEGETABLE BROTH
From fullcircle.com
EASY HOMEMADE VEGETABLE BROTH - I SAY NOMATO
From halifaxbloggers.ca
EASY HOMEMADE VEGETABLE BROTH RECIPE - PRIMAVERA …
From primaverakitchen.com
HOMEMADE VEGETABLE BROTH RECIPE - NORTHERN HOMESTEAD
From northernhomestead.com
10 BEST RECIPES WITH VEGETABLE BROTH (PERFECT FOR LEFTOVERS)
From blog.kettleandfire.com
31 VEGETARIAN RECIPES TO MAKE WITH VEGETABLE BROTH
From tasteofhome.com
VEGETABLE BROTH RECIPE | VEGETABLE STOCK | ONE INGREDIENT CHEF
From oneingredientchef.com
7 SECRET INGREDIENTS IN MY VEGETABLE BROTH RECIPE
From naturalkitchenschool.com
HOMEMADE VEGETABLE BROTH RECIPE | EGGLESS COOKING
From egglesscooking.com
ULTRA SATISFYING HOMEMADE VEGETABLE BROTH - INSPIRED TASTE
From inspiredtaste.net
VEGETABLE BROTH, HOMEMADE VEGETABLE BROTH | VAHREHVAH
From vahrehvah.com
HOMEMADE VEGETABLE BROTH (SCD, PALEO, KETO, WHOLE30, VEGAN)
From alifeofhappenstance.com
HOMEMADE VEGETABLE BROTH RECIPE - MY HUMBLE KITCHEN
From myhumblekitchen.com
HOMEMADE VEGETABLE BROTH RECIPE - FOOD NEWS
From foodnewsnews.com
1-2-3 VEGETABLE BROTH | FAT FLUSH
From fatflush.com
ITALIAN VEGETABLE BROTH RECIPE - A FAMILY RECIPE
From philosokitchen.com
HOW TO MAKE VEGETABLE BROTH | MINIMALIST BAKER RECIPES
From minimalistbaker.com
FRESH VEGETABLE BROTH RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE VEGETABLE BROTH – EASY, CHEAP & LOW-SODIUM!
From sweetsimplevegan.com
VEGETABLE BROTH DRY MIX RECIPE (WHY IT’S TOTALLY WORTH HAVING ON …
From redandhoney.com
RECIPE: HOMEMADE VEGETABLE BROTH | WHOLE FOODS MARKET
From wholefoodsmarket.com
EASY VEGETABLE BROTH - BAKERS TABLE
From bakerstable.net
HOW TO MAKE VEGETABLE BROTH - THE PIONEER WOMAN
From thepioneerwoman.com
BONE BROTH RECIPE: ALSO INCLUDED IS A VEGETABLE BROTH RECIPE
From foodnewsnews.com
POWDERED VEGETABLE BROTH RECIPE | ALL PURPOSE SEASONING
From wholenewmom.com
RECIPE: HOMEMADE VEGETABLE BROTH - BRUCE BRADLEY
From brucebradley.com
HOMEMADE VEGETABLE BROTH - WHOLE FOODS PLANT BASED RECIPES …
From sarahbmurphy.com
HOMEMADE VEGETABLE BROTH - SPIRITED AND THEN SOME
From spiritedandthensome.com
BASIC VEGETABLE BROTH - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE VEGETABLE BROTH - TASTE OF HOME
From tasteofhome.com
VEGETABLE BROTH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
VEGETABLE BROTH-SLOW COOKER RECIPE - PEPPER BOWL
From pepperbowl.com
ULTIMATE VEGETABLE BROTH RECIPE - ROOT TO SKY KITCHEN
From roottoskykitchen.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