How do you make your own vegatable broth?

Question

I have tried a number of vegatable broths on the market and I use Swanson's an Knorr's. But these products are expensive. Has anyone tried making it themselves? How did it turn out? Was it more or less expensive? How long did you have to cook it?

Answer 1

Vegetable Stock/ Broth

20 Cups
This is an excellent vegetable stock - freeze what you don't use for next time. It makes alot so its very cheap also you can used the discarded veggies for dinner and alot healthier and really tasty too.

Ingredients:
1 tbsp extra-virgin olive oil
2 leeks, white and light green parts only, well washed and chopped
4 medium onions, chopped
6 large carrots, peeled and chopped
3 stalks celery, chopped
1 small bunch parsley stems
2 teaspoons dried whole marjoram
1/2 teaspoon dried whole thyme
3 Turkish bay leaves or 1/2 Caolifornia bay leaf
1 1/2 gallons water
Instructions:
Heat the olive oil over medium heat in a large pot. Add the vegetables and stir-fry to brown lightly. Add the marjoram, thyme, bay leaves, and cold water. Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables.
Nutritional Information:
Per serving:
36 calories
0 g sugar
0 g total fat (0 g sat)
0 mg cholesterol
7 g carbohydrate
0 g protein
2 g fiber
0 mg sodium

Answer 2

All broths started out as a method to get some food value from the inedible remains of food production (like bones). Since I do the same with veggies it's basically free. The flavor varies since my ingredients vary but it's always tasty! Here's how:


Keep a large (gallon) sized zipper bag in your freezer for all the peels/trimmings from whatever fresh veggies you normally use and when it gets full it's broth time. In a stockpot cover the frozen with enough water to cover along with approx. quarter cup of olive oil and a quarter cup of vodka (they'll help release the fat and alcohol flavors-much more flavor than if made without) and boil for 30 minutes adding water as needed. In the last few minutes I add crushed pepper and whatever herbs/spices I'm in the mood for, then kill the heat, strain off the solids, adjust salt and done! It'll keep in the fridge for a week or two or in freezer tubs for at least a year.

Answer 3

You put veggies in a pot of water. Add salt and pepper. Boil for a couple of
hours on low heat. Strain the veggies and eat them. Use the broth later.
Eating real food will make sure you are a real person. Do you want to be
reconstituted?

Answer 4

I "save" my veggie scraps( onion peels, carrot tops, etc.), odd & ends from veggies I use everyday..in a bag in the freezer when it's full I put them, water,seasonings..garlic salt etc. Bring to a boil simmer until veggies are soft. Cool Strain, put in 2 cup containers & freeze. Each batch is abit different because I am using different veggies all the time.I sure saves money on the $3-$4 cartons of borth.

Answer 5

I would possibly suggest buying a couple of different supermarket ones and blend them, a powdered variety perhaps with some additional water. I couldn't help you with it from scratch, sorry. I don't have the time, I'm trying to manage my time more efficiently. But I would read the nutritional list and select the best also based on price.

Answer 6

I don't see where making your own would be less expensive,but ya just cut up veggies,carrots ,sweet peppers ,onions,any veggies ya have and boil them until they are mush then strain and throw out the pulp.