vegetable broth

Name: Vegetable broth
Yield: 8
Ingredients: 2 cup(s) red skinned potato peelings; 2 cup(s) beet tops; 2 cup(s) carrots; 3 cup(s) celery stalk; 2 small small onion; - sprig of parsley; 1 small zucchini or yellow squash; - distilled water (two and a half quarts)

(1 RATING)

61 Pinches 1 Photo

NIKKI SMITH

HEMET, CA

Updated on Apr 11, 2011

I have been research recipes for reflux and gerd and i came across this one.

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yield 8 serving(s)

Ingredients

2 cups red skinned potato peelings
2 cups beet tops
2 cups carrots
3 cups celery stalk
2 small small onion
- sprig of parsley
1 small zucchini or yellow squash
- distilled water (two and a half quarts)

How To Make vegetable broth

Step 1

Preparation

Step 2

Chop all vegetables in to fine pieces - Pour in some water and bring it to a boil Let it simmer for about twenty minutes - Cool the cooked vegetables Use or strain and refrigerate
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