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Daniel Fast Vegetable Broth

August 15, 2009 By Kristen Feola

Vegetable Broth ingredients

Vegetable Broth

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).
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.
4.65 from 14 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 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
  • 6 peppercorns

Instructions
 

  • 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)

Notes

  • 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.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.
Next Post: Dillicious Peas and Carrots »
3.7 3 votes
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Phil
Phil
8 years ago

I was looking for a good basic stock/broth to make, as I am learning all kinds of cooking skills etc. I have made this, and its good. I have used it in a couple recipes and again, its good. I appreciate your sharing for those of us who are not great chefs etc. lol Kidding of course. I recommend it. Thank you.

1
Kristen Feola
Kristen Feola
Author
Reply to  Phil
8 years ago

You’re welcome, Phil! So glad to hear you enjoyed this recipe. The best part is you can substitute other veggies for a slightly different flavor. I appreciate your feedback!

0
Gloria
Gloria
8 years ago

Do you recommend any brand of vegetable broth that I can use instead of make it?

1
Kristen Feola
Kristen Feola
Author
Reply to  Gloria
8 years ago

Hi, Gloria! There are several different brands you can use. Be sure to check the ingredients label to make sure the broth doesn’t have anything that’s not allowed (such as yeast extract). I like Kitchen Basics, which you can find at Walmart or most grocery stores. Ingredients are: Vegetable Stock (Carrot, Mushroom, Tomato, Onion, Celery, And Red Bell Pepper), Natural Flavor, And Spice And Herbs (Bay Leaf, Thyme And Black Pepper). Thanks for your question!

1
Reed
Reed
9 years ago

I dont have a food processor. Can I use a blender?

0
Kristen Feola
Kristen Feola
Author
Reply to  Reed
9 years ago

Sure! Yes, a blender will work just fine.

0
Gloria
Gloria
9 years ago

I hate to waste food, what’s a good idea for those cooked veggies in r he broth?

0
Kristen Feola
Kristen Feola
Author
Reply to  Gloria
9 years ago

Great question, Gloria. I made that broth a few days ago, and I ended up using the veggies with the broth in the soup. You can keep them whole or puree the vegetables in a food processor or blender to thicken a soup. I love that you’re resourceful!

0
Kristen Feola
Kristen Feola
Author
Reply to  Gloria
9 years ago

Another idea is to use them in Classic Tomato Sauce (either chopped or pureed).

0
Jabu
Jabu
10 years ago

Hallo

I want to cook bone broth with a slow cooker.How do I do that?

0
Kristen Feola
Kristen Feola
Author
Reply to  Jabu
10 years ago

Hi! I’ve never cooked bone broth in a slow-cooker, so I can’t give you any recommendations. You should try searching online. I’m sure you’ll find instructions! Thanks for your question and for visiting my website.

0
Cassandra
Cassandra
10 years ago

I’m new to this fast my 2nd today and I thought you couldn’t use salt

0
Kristen Feola
Kristen Feola
Author
Reply to  Cassandra
10 years ago

You may find some variation to the guidelines, but I do include salt in my recipes. If it’s your personal conviction NOT to use salt, you can just omit it. Thanks!

0
LD
LD
10 years ago

2 whole stalks of celery or just 2 ribs from the stock? Just wanted it clarified because I really want to try this. Thank You

2
Kristen Feola
Kristen Feola
Author
Reply to  LD
10 years ago

The whole stalks.

0
Kristen Feola
Kristen Feola
12 years ago

Hi! Great question. You could freeze it for 3-6 months. If you store it in the refrigerator, I’d try to use it within 5 days.

1
feolafitness
feolafitness
15 years ago

You’re welcome, ab. 🙂

Paul, good to hear from you. Are you planning on doing the Daniel Fast in January? Also, how is the book coming?

0
Paul Nichols
Paul Nichols
15 years ago

Happy New Year. We hope you get more blessings than you can count.

1
ab
ab
15 years ago

Thanks for this! I’ve been meaning to try making broth sometime.

1

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