Best Basic Vegetable Broth Recipes

BASIC VEGETABLE BROTH

Basic Vegetable Broth image

Provided by Molly O'Neill

Time 3h

Yield Two and a half quarts

Number Of Ingredients 12

Ingredients

2 large onions, about 2 pounds, cut into quarters
4 large carrots, about 1 1/2 pounds, peeled and coarsely chopped
8 stalks celery, about 1 pound, rinsed and cut into large pieces, including heart and leaves
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt

Steps:

Put all of the ingredients in a large pot and cover them with 6 quarts of cold water. Bring to a boil, lower the heat and simmer gently, until it reduces to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth.

Nutrition Facts : @context http, Calories 19, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 2 grams

BASIC VEGETABLE BROTH (SLOW COOKER)

Basic Vegetable Broth (Slow Cooker) image

A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.

Provided by queenbeatrice

Categories Stocks

Time 6h10m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 carrots, chopped
2 celery ribs, chopped
2 onions, unpeeled, chopped
1 large tomatoes, chopped
3 garlic cloves, halved
1/2 cup mixed mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon peppercorn
2 bay leaves

Steps:

Place all ingredients in slow cooker with 7 cups water.
Cook on low heat until vegetables are tender, about 6 hours.
Strain into large bowl, pressing vegetables to extract liquid.
Let cool 30 minutes.
Refrigerate uncovered until cool.
Cover and refrigerate for up to 3 days or freeze for up to 1 month.

BASIC SEA VEGETABLE BROTH

Basic Sea Vegetable Broth image

Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.

Provided by Sharon123

Categories Stocks

Time 1h25m

Yield 4-6

Number Of Ingredients 6

Ingredients

4 -5 cups water
5 inches piece kelp or 5 inches kombu
1/3 cup dried shiitake mushrooms (if using porcini, use 1/4 cup) or 1/3 cup other dried mushroom (if using porcini, use 1/4 cup)
1 teaspoon minced fresh ginger
1 tablespoon miso
3 scallions, chopped for garnish

Steps:

Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour.
Remove the sea vegetable and mushrooms, dice, and return to pot.
Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
Serve as is, or use as stock.

Nutrition Facts : Calories 12.2, Fat 0.3, SaturatedFat 0.1, Sodium 160.4, Carbohydrate 2, Fiber 0.5, Sugar 0.5, Protein 0.7

BASIC VEGETABLE BROTH

Basic Vegetable Broth image

This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook.

Provided by for the love of veg

Categories Stocks

Time 1h10m

Yield 3-4 quarts, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, peeled and cut into large wedges
1 carrot, peeled and cut into large pieces
1 celery rib, with leaves and cut into large pieces
3 garlic cloves, unpeeled and left whole
2 sprigs parsley
1 teaspoon salt
5 peppercorns
1/4 cup nutritional yeast
1 bay leaf
2 whole cloves

Steps:

Place all the ingredients in a large pot with 3-4 quarts of water.
Cover and simmer about 1 hour.
Strain.
Variations:.
You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
This recipe will make about 16 cups of stock. Easily double the recipe for more.

Nutrition Facts : Calories 14.6, Fat 0.2, Sodium 151.8, Carbohydrate 2.5, Fiber 0.9, Sugar 0.5, Protein 1.3

BASIC VEGETABLE BROTH RECIPE

BASIC VEGETABLE BROTH RECIPE image

Categories Vegetarian

Number Of Ingredients 10

Ingredients

1 chopped onion
1 carrot, chopped or more w/ skin on
2 stalks celery, chopped
1 potato, chopped into large chunks
1/3 cup mushrooms, chopped in half
3 cloves whole garlic
3 bay leaves
1 tbsp soy sauce
8 cups water
dash salt and pepper

Steps:

Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour. With top on. Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more. This About.com page has been optimized for print. To view this page in its original form, please visit: http://vegetarian.about.com/od/soupsstewsandchili/r/veggiebroth.htm ©2011 About.com, Inc., a part of The New York Times Company. All rights reserved. Links in this article: http://vegetarian.about.com/od/vegetariangravyrecipes/Vegetarian_Gravy_Recipes.htm