HOMEMADE VEGETABLE BROTH

February 29, 2016

Always a little suspicious of artifical coloring in food, the color of vegetable broth (my brand was a brightish brown) was just a bit strange. I am not an all-organic type by any means, but I love the homestead, I-know-all-the-ingredients, old fashioned-ness of making my own broth.

And it is so easy! You simply must start making your own.

PS: The stew pictured below is apple cider beef & barley stew.

PSS: Yes, I am back with more frequent food specific posts now that all 100 recipes for the cookbook are complete!

HOMEMADE VEGETABLE BROTH from Rachel SchultzHOMEMADE VEGETABLE BROTH
Yields 8 cups

8 cups water
3 carrots, roughly chopped
3 celery stalks, roughly chopped
2 onions, quartered
4 cloves garlic
5 bella mushrooms
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 sprigs parsley (or 2 teaspoons, dried)
3 sprigs thyme (or 2 teaspoons, dried)
1 teaspoon salt
12 peppercorns
1 bay leaf

Combine all ingredients in a large stock pot and bring to a rolling boil. Reduce heat to low and let simmer for 2 hours. Strain liquid.

HOMEMADE VEGETABLE BROTH
 
Author:
Ingredients
  • 8 cups water
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 onions, quartered
  • 4 cloves garlic
  • 5 bella mushrooms
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 3 sprigs parsley (or 2 teaspoons, dried)
  • 3 sprigs thyme (or 2 teaspoons, dried)
  • 1 teaspoon salt
  • 12 peppercorns
  • 1 bay leaf
Instructions
  1. Combine all ingredients in a large stock pot and bring to a rolling boil.
  2. Reduce heat to low and let simmer for 2 hours.
  3. Strain liquid.

 

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Comments

  • Kristen

    Any alterations to do this overnight in crock pot?

  • Chris

    I’ve been making my own vegetable stock for quite some time and I agree that it’s nice to know what you’re actually eating. I pretty much use the same basic ingredients you’ve listed…I don’t add salt and I do add frozen tomatoes from our garden. It tends to give it a redder and richer color. I also use cleaned scraps from vegetables like lettuce, sweet peppers, kale, etc. I just keep all this in a bag in my freezer and when it’s full, I make stock. When it’s all cooked down and strained, we add the remains to our compost pile. Except for chicken soup, I use this stock for anything that calls for any kind. As you can tell, we try not to waste anything.

    • Rachel Schultz

      Great tips! Thank you Chris.

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