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Vegetable Broth

Budget.Gourmet's picture
Ingredients
  Margarine/Vegetable oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic cloves 3 Large, chopped
  Water/Vegetable cooking liquid 2 Quart
  Sliced carrot 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped turnip 1⁄2 Cup (8 tbs)
  Parsnips 1⁄2 Cup (8 tbs), chopped
  Shredded lettuce/Chard/collards/other greens 1 Cup (16 tbs)
  Parsley sprigs 4
  Bay leaf 1⁄2
  Thyme 1⁄2 Tablespoon
  Marjoram 1⁄4 Tablespoon
  White pepper 1⁄8 Tablespoon
  Cayenne 1⁄8 Tablespoon
  Salt To Taste
Directions

Heat margarine in a Dutch oven; add onion and garlic and saute* about 5 minutes.
Add water, bring to boil; lower heat and add all the ingredients except salt.
Let simmer 1 1/2 hours; taste, add salt, correct seasonings, and continue cooking up to one half hour more or until all the ingredients are very tender.
Strain the broth and use it as the basis for other soups or dishes. (Strained broth can be frozen for later use.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Servings: 
4

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