Vegetable Broth Or Stock Recipe

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Vegetable Broth or Stock

Teresa Jacobson

By
@foundmyzen

Until my husband developed gout I never gave much thought to making my own broths. But eliminating foods that irritated his gout or were high in purines became my new profession. I had no idea how easy it is to make my own vegetable broth. This way I can control sodium content as well. Now it's the only way I will make it!

Save your vegetable peels and scraps in a baggie or container in the freezer until you are ready to make broth.

Use finished product immediately or freeze for future use.

**You can use any vegetables you like, this is for those on a Low-Purine diet.


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Comments:

Serves:

2-3 quarts

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

*celery, leaves and stalks
*potato peels (i boil the peeled potatoes for another purpose and add the potato water to the stock)
*carrots
*fresh tomatoes
*cabbage
*leeks
*onions (any type)
*corn
*green beans
*zucchini
*cucumber peels, (use peels for stock and rest for salads)
*parsley
*thyme
*garlic
*bay leaf
*salt and pepper, to taste
*water (enough to completely cover veggies)

Directions Step-By-Step

1
Roughly chop veggies, then place in large pot along with any vegetable scraps/peels. Cover with water, bring to boil. Reduce to simmer and allow to simmer, uncovered for about 1 hour. Strain, discard vegetables/scraps. Use immediately or freeze broth until needed.

About this Recipe