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Vegetable Broth

Vegetable Broth

Recently I was asked what soup broths I like to use for my soup bases when making any of our 5-Star Soup combinations. This is the base we like to use:

Ingredients

1+ onion
1 full bunch of onion greens (scallions), chopped
½ cabbage
4 ribs celery, including greens
2 large carrots, chopped
6 large carrots, juiced
1 large sweet potato or yam
7 springs fresh parsley
6 sprigs fresh thyme
2 bay leaves
8 cloves garlic, minced
6 to 10 peppercorns
1 teaspoon sea salt
2+ quarts water, to 2 inches from top of large soup pot (after veggies are added to pot)

Optional Ingredients: There are any number of vegetables that can also be added to this basic soup-broth blend such as mushrooms, broccoli, cauliflower, eggplant, asparagus, fennel (stalks and trimmings), bell peppers, pea pods, leafy greens (stems and leaves), marjoram (stems and leaves), basil, potato parings, and so forth. You can even collect your veggie parings (rich in minerals) for a few days and keep them refrigerated until you are ready to make a broth. Be creative and non wasteful!

Instructions
When chopping veggies remember that the more surface area you create (smaller chunks) the quicker and more readily the veggies will release their juices and nutrients. This type of broth is loaded with minerals. Therefore, chop veggies into one-inch cubes or less, or S-blade veggies into about pencil eraser-sized chunks. Then add veggies, seasonings, and water to a large soup pot and and bring to boil. Then reduce heat and cover pot to simmer for 30+ minutes. Cool to warm; then strain and collect broth into containers for use. Refrigerate what is not used immediately until you are ready to make your 5-star soup. Will refrigerate well for about a month, but good broth doesn't last that long in our hungry home and probably won't at your's either!

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Replies to This Discussion

Permalink Reply by Glenda on April 4, 2012 at 6:49am

Looks delicious! I'm one of those cooks who just looks into the crisper, washes and chops up the vegetables, and throws it into the pot! I might have to try this though!

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Permalink Reply by Kaylynn Meyer on September 24, 2012 at 9:27am

What do you do with all the veggies after you strain off the broth? eat them, throw them away?

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Permalink Reply by Donna on March 30, 2013 at 7:03am

That was a good question Kaylynn, it would have been helpful to know what to do with that.

Kaylynn Meyer said:

What do you do with all the veggies after you strain off the broth? eat them, throw them away?

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Permalink Reply by James Simmons on April 3, 2013 at 4:36am

This recipe is for making broths that can be used in a number of ways, such as cooking quinoa, as a base for a stir-fry, various soups, and so forth. You can eat the vegetables, and you will enjoy a lot of fiber, or you can discard them. The purpose of this recipe is to create a nice broth that can be used in many ways.