Even the most novice cook can whip up a pot of homemade vegetable broth. It’s one of the simplest recipes ever! The best thing about it is that you can use whatever vegetables you have on hand. As long as the vegetables are scrubbed well, you don’t even need to worry about peeling them. Just throw them in the pot, skins and all (the skins contain a ton of nutrients).
Homemade broth is also healthier than what you find in the canned varieties. Most store-bought broths contain yeast extract, sugar, or some other restricted ingredient. In other words, they are NOT Daniel Fast friendly! You can also use water as a base for soup recipes, which works just fine (especially when you are in a pinch and completely out of broth). However, using a vegetable broth will result in a more flavorful soup.
8 cups water
1 onion, quartered
2 carrots, unpeeled and sliced
2 celery stalks, leafy tops included
1 potato, unpeeled and sliced
4 mushrooms, sliced
1/8 cup fresh parsley or 1/2 tablespoon dried parsley
2 cloves garlic, peeled
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
Place all ingredients in a large stock pot, and bring to a boil. Reduce heat, and simmer for about 45 minutes. Strain, cool, and refrigerate. Use as a base for soup.
Yield: 8 servings (serving size: about 1 cup)
- Experiment with other herbs and spices, such as basil, cumin, oregano, or red pepper flakes.
- Place strained vegetables in a food processor, and purée until smooth. Add to soups to thicken them.
- Other vegetables to use: leeks, parsnips, spinach, tomatoes, turnips, and/or zucchini.