Vegetable Broth
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Vegetable Broth is an easy soup recipe that can be used as part of a light meal or as
a tasty ingredient in other recipes like Onion Soup Gratin. The vegetables used to make the broth can be completely
raw, roasted in advance or added to sauteed onions and garlic for added flavor.
You will need a large stock pot for this recipe. Check your fridge and pantry - put together at least 4
vegetables as suggested by this list, enough
to fill the pot until almost 3/4 full:
- Celery
- Onions
- Carrots
- Tomatoes (fresh or canned, retain liquid or drain)
- Sweet peppers
- Hot peppers
- Turnips
- Parsnips
- Leeks
- Fennel
- Mushrooms
- Zucchini
- Green Beans
- Fresh or canned corn
- Cabbage
Clean, peel and loosely chop up the vegetables that you choose, depending on the variety. Try to use up the vegetables in your refrigerator and whatever else you have on hand.
Seasonal vegetables work well because
they are abundant, fresh and inexpensive. All together, you will need enough vegetables to fill up the pot 3/4 full for a rich vegetable broth.
Seasonings for Vegetable Broth may include the following:
- Fresh garlic cloves, whole or minced (or garlic powder, if desired)
- Onion powder
- Salt and pepper
- Bay leaf
- Parsley
- Basil
- Thyme
- Coriander
- Dill
Cooking Options:
- Saute
onions and garlic in a couple of tablespoons of oil until lightly browned.
Add the remaining vegetables, seasonings and liquid
- Roast the vegetables ahead of time for enhanced flavor by following the recipe for Roasted Vegetables
- Finally, you may simply add all of the raw vegetables to the pot for a virtually fat-free
and flavorful broth
Add water to the pot - enough to cover the vegetables and one extra inch or so. Do not fill up the pot too high to avoid spills. Heat to high and allow broth to come to a boil. Once it reaches a low boil, turn it down to a simmer and cover, leaving lid slightly ajar so
that some steam escapes. The soup should be ready in 45 minutes to one hour. Taste and season if necessary.
Strain soup to remove vegetables for a pure broth. Retain vegetables as desired and use them in the soup, puree them or use in another recipe.
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