Skip to main content

Homemade Vegetable Stock

 Since vegetable broth is a staple in most kitchens whether it is a vegan kitchen or not, I thought it would only be fair to share with you my homemade recipe for vegetable broth.  Vegetable broth is an excellent source of nutrients and vitamins without all the calories and added fats. An added benefit to making the broth at home is that the sodium content and calorie content is lower and free of any chemicals. To start the veggie broth you will need a variety of different veggies or veggie scraps. 

Ingredients:  

  • Chopped carrots 
  • Chopped celery 
  • Onion peels and slices
  • Chopped garlic cloves
  • Fresh thyme leaves
  • Bay leaves
  • Parsley leaves
  • Olive oil 
  • Salt and Pepper

Directions: 

  1. To start the broth you will need to heat the oil in a medium/large skillet. Once the oil is hot add the chopped celery, carrots, onions, and garlic. Let this simmer for 5-7 minutes or until they are a mushy light brown color. Then stir in the bay leaves, thyme, and parsley along with a dash of salt and pepper. Remove from any heat.     
                                
  2.  Next, add 12-16 cups of water to a crockpot and set it to "low." You can then spoon in the veggies and stir into the water.               
                                            
  3. The vegetable broth will need to simmer for at least 12 hours on low. If you are in a time crunch I recommend boiling the water on high with the veggies on the stove top for at least an hour or until the liquid is strong enough for you.          
  4.  If you plan on freezing the liquid you will need to wait for it to cool before putting it in your freezer, I recommend using plastic bags or plastic containers as the glass is likely to break when placed in the freezer. The broth can also be canned in Mason Jars. Just be cautious when canning as everything has to be hot and sterile. 
Come back next week for a delicious soup post using this broth that will be sure to warm you up! 

Comments

Post a Comment

Popular posts from this blog

Vanilla Cinnamon Poached Pears

Everybody loves sweet treats right? So what is better than a sweet dessert involving fruit, vanilla notes, and cinnamon spice? Nothing screams sweater weather more than a warm poached pear drizzled in cinnamon and vanilla spices. One of the reasons I love this recipe is its simplicity, it has minimal steps and ingredients making it a go-to treat. When poaching pears you want to make sure you have the right type of pear for your poaching style as they all cook differently, and they all have different flavors. The pear type I would recommend for this recipe is a bosc pear. They have a yellowy-brownish color and have a slimmer more elegant shape. These pears are going to stay more tender, and hold flavor better,  as well as hold their shape.   Poached Pears  1 Tbls. of vanilla extract or 1 tsp. of vanilla paste 1 cup of sugar 4 cups of water 4 Bosc pears  2 Tbls. of Cinnamon  Step 1  Bring the four cups of water to a boil in...
Post a Comment
Read more

Garlic Butter Shish Kabob

Looking for the perfect summer dish to kick off all your summer bonfires and gatherings? Today I bring you just such an item, Garlic, and butter vegetable shish-kabobs. They are highly delicious and highly nutritious, as well as quick on prep and cook time.  These brightly colored vegetables are packed with flavor and will light up any dull plate. To start this dish you will need to buy fresh, ripe vegetables from your local farmers market* or store. For these kabobs, I decided to use yellow and green zucchini, crisp bell peppers, yellow onions, and brown mushrooms. I would recommend experimenting with different spices and vegetables to find the perfect kabob for you.  Ingredients  yellow zucchini and green zucchini fresh bell peppers baby bella mushrooms yellow onion  Seasonings  2 T of vegan butter   2-3 garlic cloves crushed 1 t black peppercorns salt to taste 2-3 T of steak rub (I recommend this one) Directions...
Post a Comment
Read more

Vegan Vegetable Stew

Since my last post was on "How to Make Your Own Vegetable Stock," it seemed only fitting that this week I share a recipe with you guys that uses the very same stock. As the weather here in my home town Fort Wayne, Indiana has been very chilly, (-10F) I thought what better to eat than a steaming bowl of some hearty, filling stew? For convenience, I cooked this in the Crock-pot, and let the soup simmer all day soaking up the flavors. However, this is definitely something you could cook over the stove if you don't own a Crock-Pot. So let's get to making this delicious stew! Ingredients:  2 1/2 quarts of vegetable stock  1/2 of a large red or yellow onion (your choice)  3 large peeled carrots sliced thinly 3 stalks of celery diced 3 large potatoes peeled and diced 2 crushed garlic cloves  a few sprigs of thyme 1 Tblsp of salt  1 cup of uncooked barley  Directions:  To start the soup you will need to pour the ...
Post a Comment
Read more