Vegetable Broth

Name: Vegetable Broth
Ingredients: 3 carrots, chopped; 2 celery stalks, chopped; 1 green pepper, chopped; 2 medium zucchini, chopped; 1 large onion, chopped; 2 c. chopped green beans; 2 medium turnips, chopped; 1 medium potato, chopped; 2 c. chopped leeks; 1 lb. fresh spinach, stemmed and chopped; 4 dill sprigs; 3 to 4 sprigs parsley; 2 bay leaves; 3 garlic cloves, peeled and chopped; 1 tsp. salt, salt substitute or choice of herbal seasonings; 1 tsp. pepper; 3 to 4 qt. water

17 ingredients

7 steps

Ingredients

3 carrots, chopped
2 celery stalks, chopped
1 green pepper, chopped
2 medium zucchini, chopped
1 large onion, chopped
2 c. chopped green beans
2 medium turnips, chopped
1 medium potato, chopped
2 c. chopped leeks
1 lb. fresh spinach, stemmed and chopped
4 dill sprigs
3 to 4 sprigs parsley
2 bay leaves
3 garlic cloves, peeled and chopped
1 tsp. salt, salt substitute or choice of herbal seasonings
1 tsp. pepper
3 to 4 qt. water

Directions

1

Save peelings from fresh vegetables and freeze until you have enough to make a broth.
2

Peelings and ends of vegetables, such as potatoes, turnips, onions, celery, carrots or other vegetables of your choice.
3

Add enough water to cover vegetable scraps about 2-inches.
4

Season with a bay leaf, basil, peppercorns, or any other of your favorite seasonings.
5

Simmer for 1 to 1 1/2 hours. Strain and discard vegetables.
6

Freeze broth in ice cube trays or freezing jars.
7

Frozen cubes should be stored in freezer bags. The broth may be used in soups, stews or saute in place of oil.