How to make vegetable broth?

Answer 1

Vegetable Broth
Yield: 8 servings

10 c Water
1/2 md Onion, peeled and finely
-chopped
4 Carrots, peeled and chopped
4 Celery stalks, chopped
1 c Fresh parsley, finely
-chopped
1/4 t Marjoram
Salt to taste
Pepper to taste
6 oz Tomato paste (opt)

Place all the ingredients in a large pot and bring to a boil. Reduce
heat, cofer pot, and simmer for 3 hours. Strain mixture if you prefer
a clear broth, if you leave vegetables in broth, you have a simple
vegetable soup.
http://www.recipesource.com/soups/soups/vegetable-broth3.html

World's Greatest Vegetable Broth
SUBMITTED BY: Tom West
"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."
INGREDIENTS

* 1 pound celery
* 1 1/2 pounds sweet onions
* 1 pound carrots, cut into 1 inch pieces
* 1 pound tomatoes, cored
* 1 pound green bell pepper, cut into 1 inch pieces
* 1/2 pound turnips, cubed
* 2 tablespoons olive oil
* 3 cloves garlic
* 3 whole cloves
* 1 bay leaf
* 6 whole black peppercorns
* 1 bunch fresh parsley, chopped
* 1 gallon water

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Remove leaves and tender inner parts of celery and set aside.
3. 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.
4. 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.
5. 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!

Servings Per Recipe: 8
Amount Per Serving
Calories: 138
* Total Fat: 4.1g
* Cholesterol: 0mg
* Sodium: 117mg
* Total Carbs: 24.8g
* Dietary Fiber: 7g
* Protein: 3.6g
http://allrecipes.com/Recipe/Worlds-Greatest-Vegetable-Broth/Detail.aspx

Answer 2

Vegetable Broth

Homemade stocks are so easy -- the vegetables in this stock don't even need to be peeled. Onion skins actually add color to stocks and help keep them clear. Make a big batch of this stock on a weekend afternoon and freeze it in small portions to use any time for perking up rice, gravies, mashed potatoes and much more.

10 cups water
4 thin-skinned potatoes, scrubbed and halved
2 tomatoes, quartered
1 onion, quartered, unpeeled, ends removed
8 mushrooms, cleaned
2 leeks
2 carrots, unpeeled, scrubbed
2 celery ribs
2 cloves garlic, unpeeled
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh dill weed
1 teaspoon coarse salt
8 peppercorns
4 whole cloves
1 bay leaf

In a large stockpot, combine water, potatoes, tomatoes, onion, mushrooms, leeks, carrots, celery, garlic, parsley, dill weed, salt, peppercorns, cloves and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for 90 minutes. Strain, removing all solids. Let cool. Keep in the refrigerator for up to 3 days or freeze for long term storage.
Makes 8 servings.

Answer 3

Vegetable Broth

Homemade stocks are so easy -- the vegetables in this stock don't even need to be peeled. Onion skins actually add color to stocks and help keep them clear. Make a big batch of this stock on a weekend afternoon and freeze it in small portions to use any time for perking up rice, gravies, mashed potatoes and much more.

10 cups water
4 thin-skinned potatoes, scrubbed and halved
2 tomatoes, quartered
1 onion, quartered, unpeeled, ends removed
8 mushrooms, cleaned
2 leeks
2 carrots, unpeeled, scrubbed
2 celery ribs
2 cloves garlic, unpeeled
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh dill weed
1 teaspoon coarse salt
8 peppercorns
4 whole cloves
1 bay leaf

In a large stockpot, combine water, potatoes, tomatoes, onion, mushrooms, leeks, carrots, celery, garlic, parsley, dill weed, salt, peppercorns, cloves and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for 90 minutes. Strain, removing all solids. Let cool. Keep in the refrigerator for up to 3 days or freeze for long term storage.

Answer 4

I find the two most important ingrediants to be celery and onion. After that, use what's in the fridge. I like a combo of root vegetables like carrots, potatoes and parsnips, but you can use sweet potatoes, turnips, rutabbagas, peas, beans, cabbage. The great thing about soup is you use what you have and it really is hard to screw up. Veggies I wouldn't use - peppers, broccoli and cauliflower. I don't like the flavour but you might. Use about 1 cup of veggies to 2 cups of water. Salt and pepper to your liking and you're set! Throw in basil or bay leaf if you have it, but you don't need to rush right out to get it. Dill is a great flavor too if you have it! Enjoy and don't be afraid to experiment!!

Answer 5

Veggies and salted water, simple. Why spend full price for veggies that you're going to throw away after you simmer them for a few hours. What I do is talk to the produce handler in the morning when he's restocking and pulling day old produce out of the bins, tell him what you need and he will bag it up and put a "bulk" price on it that is below half of what you would pay normally, save money and make a friend

Answer 6

put some carrots, onions, celery, bell pepper, leeks, and garlic in a large pot. cover with water add some thyme, parsley, rosemary, kosher salt, and black pepper and bring to a boil. reduce heat, cover, and simmer for an hour. Strain. Enjoy.

Answer 7

All you do is put assorted veggies in a pan, cover them with cold water, add some salt and pepper, and simmer until you get the desired flavor.

Answer 8

i take advantage of it all of the time, for countless soups, gravies, etc. the least puzzling element is to sub. it into recipes which you like. considering that I generally prepare dinner off the cuff, no 2 batches are the comparable.