Spicy Vegetable Broth
|Vegetable cooking spray||1|
|Diced peeled turnip||3 Cup (48 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Diced sweet red pepper||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Spicy hot vegetable juice cocktail||2 Cup (32 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Dried italian seasoning||2 Teaspoon|
|Jalapeno pepper||1 , seeded and diced|
|Ground red pepper||1⁄2 Teaspoon|
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add turnips, carrot, onion, celery, and sweet red pepper; saute 1 5 minutes.
Stir in water and remaining ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 2 hours.
Strain broth through a double layer of cheesecloth; reserve vegetables for other uses.
Cover and chill broth.
Store in refrigerator or freezer.
Use as a base for vegetable soups.