Vegetable Broth or Stock

Vegetable Broth Or Stock Recipe

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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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-3 quarts
Prep:
10 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

Add to Grocery List

*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-by-Step

  • 1Roughly 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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