02 May 2007

Vegetable Broth from Scratch

... because you asked.

some carrots, peeled and cut in 2 inch chunks
some celery, cut in 2-3 inch pieces
onion, cut in 1/8s
16 cups water (Use asparagus or artichoke leftover cooking water if you have it handy)
salt and pepper to taste

Throw all ingredients in a large soup pot. Bring to a boil and simmer for a couple hours. Then, freeze 1 cup amounts in plastic bowls/cups so it keeps for longer!

The best way to do this is: if you happen to be cooking asparagus or artichokes or something else that makes green water, pour the water into a big pot and add the cut-up veggies. That was how I did it last time and it worked out great.

- yummy broth that's lower in sodium and has no MSG
- good use for ugly veggies from your garden
- you can feel really resourceful and productive and Martha-esque

1 comment:

emilie said...

OK... I just did this again and the broth turned out sooooo beautiful. I threw in some cabbage this time and I think that made it even better. It ended up a rich golden color.... yumyumyum!!!