Summer Dreaming Vegetable Broth Recipes

SUMMER DREAMING VEGETABLE BROTH

I created this recipe to give myself a taste of summer in the middle of winter. This flavorful broth can be used for soups, risotto or pasta (or whatever you can dream up!)

Provided by Mama Cee Jay

Categories Stocks

Time 40m

Yield 1 gallon

Number Of Ingredients 10

Summer Dreaming Vegetable Broth image

Steps:

Place all ingredients in large stockpot, cover with cold water and bring to a boil. Reduce heat and simmer for 20- 30 minutes or until flavors are sufficiently mingled. Taste and adjust seasonings if you like.
Strain first through a colander, then use cheesecloth to capture little bits. Use as desired in any other recipe calling for broth. Enjoy!

Nutrition Facts : Calories 255.7, Fat 1.5, SaturatedFat 0.2, Sodium 7200.8, Carbohydrate 65.6, Fiber 15.1, Sugar 18.1, Protein 7.8

Ingredients

2 leeks (slice vertically and wash thoroughly, use dark green portions for broth and reserve the nice white p)
1/2 large sweet onion, roughly chopped
2 carrots, roughly chopped
3 celery ribs, with leaves, roughly chopped
6 garlic cloves, peeled
1 lemon, quartered
2 bay leaves
1 tablespoon kosher salt
12 black peppercorns
spices and herbs (use what you like or have on hand. I used green cardamon seeds, tarragon, thyme, dried lemongrass, s)

VEGETABLE BROTH

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 5-1/2 cups.

Number Of Ingredients 13

Vegetable Broth image

Steps:

Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. , Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

Ingredients

2 tablespoons olive oil
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
8 cups water
1/2 pound fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon whole peppercorns
1 bay leaf

LIGHT VEGETABLE BROTH

This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It's also a good way to use up vegetables that are limp or less than perfectly fresh!

Provided by TishT

Categories Stocks

Time 1h

Yield 6 cups

Number Of Ingredients 8

Light Vegetable Broth image

Steps:

Place all the ingredients in a large soup pot.
Bring to a simmer, then simmer gently, covered over low heat for 40-45 minutes, or until the vegetables are quite tender.
Strain the stock through 3 layers of cheesecloth.

Nutrition Facts : Calories 49.2, Fat 0.1, Sodium 35.9, Carbohydrate 11.3, Fiber 2.1, Sugar 2.8, Protein 1.4

Ingredients

7 cups water
1 large onion, chopped
1 large carrot, sliced
2 large celery ribs, sliced
1 medium potato, scrubbed and diced
1 cup coarsely shredded white cabbage
salt
2 teaspoons Italian herb seasoning

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Summer Dreaming Vegetable Broth Recipes

SUMMER DREAMING VEGETABLE BROTH

I created this recipe to give myself a taste of summer in the middle of winter. This flavorful broth can be used for soups, risotto or pasta (or whatever you can dream up!)

VEGETABLE BROTH

The flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.

LIGHT VEGETABLE BROTH

This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It's also a good way to use up vegetables that are limp or less than perfectly fresh!

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