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
DETOX IMMUNE BOOSTING VEGETABLE HERB BROTH
This healthy immune boosting broth is easy to make and so delicious! Perfect for when you feel a cold coming on.
Provided by Linda & Alex
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- In a large pot, bring all of the ingredients to a boil and reduce the heat to simmer. Cook for 20 to 30 minutes.
- Strain the broth into a large bowl or container with a fine mesh strainer. This will separate the solid ingredients from the broth.
- Enjoy!
Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Sodium 908 mg, Sugar 2 g, ServingSize 1 serving
VEGETABLE AND HERB BROTH
An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods.
Provided by januarybride
Categories Stocks
Time 1h45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
- Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
- Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.
VEGETABLE AND HERB BROTH
Steps:
- In large pot, combine 8 cups water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt; bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Strain broth through a fine sieve, pressing on solids to extract maximum flavor. Place broth in medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, uncovered, until reduced to 2 cups, 15 to 20 minutes. (Broth can be made ahead. Cover and refrigerate for up to 2 days or freeze for up to 3 months.)
Nutrition Facts : Calories 60 calories
VEGETABLE-HERB BROTH
Categories Soup/Stew Herb Vegetable Low Sodium Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until liquid is reduced to 2 cups, about 30 minutes. Strain broth; discard all solids. (Broth can be prepared 1 day ahead. Cover broth tightly and refrigerate.)
GARDEN VEGETABLE & HERB SOUP
I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. -Jody Saulnier, Woodstock, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HERB BROTH
Make and share this Herb Broth recipe from Food.com.
Provided by Outta Here
Categories Stocks
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 14
Steps:
- Place all ingredients in a saucepan. Bring to a boil, then lower heat and simmer for 10 to 15 minutes.
- Strain before using.
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.
More about "vegetable herb broth recipes"
ZERO WASTE VEGETABLE BROTH — SIMPLE ECOLOGY
From simpleecology.com
FROM SCRATCH VEGETABLE BROTH (NO ONIONS OR GARLIC) - HEALTHY BY 40
From healthyby40.com
HOMEMADE VEGETABLE BROTH - DHERBS.COM - THE BEST HERBAL …
From dherbs.com
HOW TO MAKE VEGETABLE BROTH | HEARTFUL TABLE
From heartfultable.com
GUT-HEALING VEGETABLE BROTH - THE LOST HERBS
From thelostherbs.com
EASY VEGETABLE BROTH RECIPE • SOUL NOURISHMENT
From leahvong.com
VEGETABLE BROTH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
POWDERED VEGETABLE BROTH RECIPE | ALL PURPOSE SEASONING
From wholenewmom.com
10 RECIPES WITH VEGETABLE BROTH - FEELGOODFOODIE
From feelgoodfoodie.net
10 BEST RECIPES WITH VEGETABLE BROTH (PERFECT FOR LEFTOVERS)
From blog.kettleandfire.com
7 SECRET INGREDIENTS IN MY VEGETABLE BROTH RECIPE
From naturalkitchenschool.com
31 VEGETARIAN RECIPES TO MAKE WITH VEGETABLE BROTH
From tasteofhome.com
HOW TO MAKE VEGETABLE BROTH | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGETABLE BROTH RECIPE - PLANTED IN THE KITCHEN
From plantedinthekitchen.com
VEGETABLE AND HERB BROTH RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
HOMEMADE VEGETABLE BROTH RECIPE - NORTHERN HOMESTEAD
From northernhomestead.com
ULTRA SATISFYING HOMEMADE VEGETABLE BROTH - INSPIRED TASTE
From inspiredtaste.net
BASIC VEGETABLE BROTH RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERB BROTH RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE BROTH RECIPE - BEST HOMEMADE BROTH WITH VEGGIES AND …
From foodviva.com
VEGETABLE BROTH RECIPES - SWANSON
From campbells.com
EASY HOMEMADE VEGETABLE BROTH ⋆ THE GARDENING FOODIE
From thegardeningfoodie.com
RICH AND FLAVORFUL – HOMEMADE VEGETABLE BROTH RECIPE
From myhumblekitchen.com
BONE AND VEGETABLE BROTH RECIPE | FARE & FLOURISH
From fareandflourish.com
HOW TO MAKE VEGETABLE BROTH - FORKS OVER KNIVES
From forksoverknives.com
RECIPE FOR VEGETABLE BROTH - A KIND SPOON
From akindspoon.com
HOW TO MAKE VEGETABLE BROTH - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE VEGETABLE BROTH USING SAVED KITCHEN SCRAPS
From homesteadandchill.com
DETOX HERBAL VEGETABLE BROTH - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
HOW TO MAKE VEGETABLE BROTH - OCCASIONALLY EGGS
From occasionallyeggs.com
HOW TO MAKE VEGAN BROTH (WITH 6 RECIPES) - FIVE FLAVORS HERBS
From fiveflavorsherbs.com
HOMEMADE VEGETABLE BROTH (FROM LEFTOVERS) - ART OF NATURAL LIVING
From artofnaturalliving.com
BEST VEGETABLE BROTH TO BUY - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE HOMEMADE VEGETABLE STOCK OR BROTH
From jenniferskitchen.com
VEGETABLE BROTH RECIPE USING SCRAPS - FOODHEAL
From foodnheal.com
HOW TO MAKE A DIY HERBAL-INFUSED BROTH – HERBAL ACADEMY
From theherbalacademy.com
VEGAN QUINOA PATTIES (CRISPY VEGGIE CAKES) - BIANCA ZAPATKA
From biancazapatka.com
HOMEMADE VEGETABLE BROTH RECIPE - EASY, ORGANIC AND FRESH
From utopia.org
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