Vegetable Broth or Stock
By
Teresa Jacobson
@foundmyzen
1
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.
★★★★★ 1 vote5
Ingredients
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·*celery, leaves and stalks
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·*potato peels (i boil the peeled potatoes for another purpose and add the potato water to the stock)
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·*carrots
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·*fresh tomatoes
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·*cabbage
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·*leeks
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·*onions (any type)
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·*corn
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·*green beans
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·*zucchini
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·*cucumber peels, (use peels for stock and rest for salads)
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·*parsley
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·*thyme
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·*garlic
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·*bay leaf
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·*salt and pepper, to taste
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·*water (enough to completely cover veggies)
How to Make Vegetable Broth or Stock
- 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.