Homemade Vegetable Broth for Freezer
Ingredients
- 4 quarts water ⓘ
- 4 cups minced celery
- 2 large white onions, chopped ⓘ
- 8 carrots, peeled, chopped ⓘ
- 2 green peppers, cored, seeded, chopped ⓘ
- 1 lb sliced fresh mushrooms, chopped ⓘ
- 6 garlic cloves, minced ⓘ
- 2 teaspoons white pepper ⓘ
- 2 teaspoons thyme
- 2 teaspoons celery seeds ⓘ
- 12 teaspoon turmeric ⓘ
- 2 tablespoons italian seasoning
- 1 teaspoon basil ⓘ
- 2 teaspoons marjoram ⓘ
- 2 teaspoons dried cilantro ⓘ
- 3 teaspoons salt or 3 teaspoons salt substitute ⓘ
Instructions
- Cover and cook on low heat for about 1 hour.
- Take off heat and cool.
- Put a large pot under a colander and drain vegetables.
- Put vegetables in a blender and bend and pour back into broth.
- Pour into ice trays or cubes.
- Freeze.
- Note: This broth can be used for instant mashed potatoes, cooking rice, barley, orzo, couscous.
- For Italian Dishes, add crushed tomatoes and more Italian seasoning and tomato paste.
- For chowders, add potatoes, sausage, fish or meat of your choice.
- For Soups, add broccoli, spinach, cheese or other vegetable chunks and simmer.
Nutrition & Diet Analysis (per serving)
513
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).