vegetable broth or stock

Name: Vegetable Broth or Stock
Prep time: 10 min
Cook time: 1 h
Yield: 2
Cuisine: American
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)

(1 RATING)

83 Pinches

Teresa Jacobson

New Orleans, LA

Updated on Apr 14, 2013

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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prep time 10 Min

cook time 1 Hr

method Stove Top

yield 2-3 quarts

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)

How To Make vegetable broth or stock

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.
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