Homemade Vegetable Broth for Freezer

"This broth can be frozen in cubes or blocks then frozen.You may add chicken or beef cubes or Sysco condensed base,add cornstarch & water for bisque or chowder bases or anything else when thawed."
 
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Ready In:
1hr 20mins
Ingredients:
16
Serves:
20
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ingredients

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directions

  • 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.

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Reviews

  1. wonderful! thank you for sharing.
     
  2. Montana this is fantabulous. The pot is simmering as I type and as it is a fall weather day here I may add in some chicken chunks to the broth I do not freeze for dinner tonight. I did use fresh herbs as I grow them in the garden. I doubled fresh amounts for dry. Kept pepper the same and did not add salt (used substitute) or mushrooms (dietary restrictions). I will save this in my keepers. I like that the veggies are not tossed out and they are incorporated back into the broth. I also plan to use your suggestion for chowder as football season is on us. Thank you for such an easy and versatile recipe. I cannot wait to make rice with a frozen cube. Made for Preserving Summer Memories.
     
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