Healthy Homemade Vegetable Broth Recipe2012-05-13
- Yield : 4 soup bowls
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:30 h
- Ready In : 1:40 h
Healthy homemade vegetable broth recipe. When a vegetable soup or stew calls for vegetable broth, it should be an intensely flavored alternative to chicken and beef broth.For nutrition value, flavor, and color, I’ve added all the vegetables unpeeled to the pot and slowly simmered the broth, uncovered, over low heat. If you like vegetable broth recipe, you may also like Vegetable Soup
Easy Vegetable Soup Recipe
Makes 2 servings
Ingredients: 3/4 cup quartered small mushrooms, 1/4 cup diced fresh celery, 1/4 cup diced carrots, 1/4 cup diced zucchini, 1/4 cup diced yellow onion, 1 packet instant chicken broth and seasoning mix, 2 cups water, 1/2 cup (125 ml) tomato juice, 2 tablespoons unsalted margarine, 1 tablespoon enriched all-purpose flour, 1/8 teaspoon fresh thyme leaves, freshly ground black pepper, 2 teaspoons chopped fresh parsley
Instructions: In 1½-quart (1½ L) saucepan, combine mushrooms, celery, carrot, zucchini, onion, and broth mix. Stir well, then add water and tomato juice. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 15 minutes.
In a small nonstick skillet, heat unsalted margarine until bubbly, then add all-purpose flour and cook over low heat, stirring constantly, for 3 minutes. Remove from the heat. Measure 1/2 cup (125 ml) liquid from cooked vegetables and add gradually to flour mixture, stirring constantly until mixture is smooth.
Add flour mixture to soup remaining in saucepan; stir in fresh thyme and season with black pepper. Simmer for further 15 minutes. Remove vegetable soup from the heat. Just before serving sprinkle with fresh parsley. Ladle into soup bowls. Serve hot.
Per serving: 93 calories, 3 g protein, 4 g fat, 12 g carbohydrate, 613 mg sodium
Here is the main recipe- Healthy Homemade Vegetable Broth Recipe, enjoy it!
Healthy Homemade Vegetable Broth Recipe
- medium onion (peels left on, studded with 4 whole cloves)
- 2 cloves garlic (peels left on and lightly bruised)
- 2 ribs celery with leaves, cut into large chunks
- 2 carrots (peels left on and cut into large chunks)
- 2 leeks, trimmed and cut into large chunks
- 8 white mushrooms, halved
- 8 parsley sprigs
- 2 fresh dill sprigs
- 1 bay leaf
- 8 black peppercorns
- 1 teaspoon coarse salt
- 10 cups (2.5L) water
Rinse all the vegetables well. Place all ingredients in a large heavy pot.
Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Adjust the seasonings to taste and simmer for a further 30 min.
Strain the broth, reserving the vegetables for a puree to eat as is or to thicken stew sauces. Let the fresh vegetable broth cool to room temperature, then refrigerate covered in a storage container or freeze. Refrigerated it will keep about 4 days.This fresh vegetable broth recipe may be doubled
Average Member Rating
(5 / 5)
1 people rated this recipe
This information is per serving.