Vegetable Broth
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
8 cups
- Serves:
- 2
ingredients
- 29.58 ml canola oil
- 2 onions, chopped
- 1 large potato, peeled and diced
- 3 large carrots, peeled and sliced
- 2 stalk celery, diced
- 1 turnip, peeled and diced
- 1 medium zucchini
- 396.89 g can diced tomatoes
- 1892.72 ml water
- 236.59 ml fresh parsley, loosely packed
- 1 bay leaf
- 2.46 ml dried thyme (to taste)
directions
- Heat the oil in a large soup pot.
- Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
- Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
- Cook the vegetables, stirring occassionally, for about 15 minutes.
- Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
- Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
- Cool and refrigerate until used.
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RECIPE SUBMITTED BY
<p>I am an estate planning and asset protection attorney. I have one daughter, Jacqueline, who was born 6/26/2007. </p>
<p>Since I cannot afford to eat at upscale restaurants every night of the week, I cook to meet my high standards for variety, quality, and creativity in my meals. Recipezaar has made it so incredibly easy to meet these goals!!! <br /><br />I am totally obsessed with cooking, and I couldn't stop if I wanted to. It is as natural to me as breathing. I can remember looking through my mother's cookbooks as soon as I could read. While I mostly prefer modern recipes, I do have some old time favorites. I use the same Betty Crocker cookbook my mother uses. It is the 2nd Edition Betty Crocker cookbook reprinted in 1956. I found it at a used book store. I also use a Pillbury cookbook, a Fanny Farmer cookbook, The New Basics Cookbook and Great Good Food (both by Julee Ross). I also find good recipes in Cooking Light and Southern Living magazines. <br /><br />While I have discovered and love Paula Deen, my cooking is taking a new direction. I am trying to eat more monounsaturated fatty acids (MUFAs), less saturated fats, more fruits, vegetables, whole grains, and fiber, and more omega 3s, i.e., basically the Mediterranean diet. I am doing it not only to maintain a healthy weight, but also for my long term health. I am not saying goodbye to all the luscious things I used to eat, I am just changing how much of those I eat. <br /><br />I am probably somewhat demanding in my reviews. If the recipe is not a WOW meal, I probably won't give it a 5 star rating. With so many recipes on 'Zaar, there is no reason to settle for less than 5 stars every night of the week! <br /><br />I have recenlty become interested in foodie fiction, since I am a foodie! Someday I will write a book that involves cooking. I am not sure if I should write a fiction book or non fiction, but I know that I love to read anything that involves cooking. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>