This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It’s a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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- 8 cups water
- 10 stems mushrooms I freeze the stems when I use a whole mushroom as I find them too tough, 5 whole mushrooms can be substituted
- 2 dried bay leaves
- 2 whole carrots quartered-as fresh as possbiel
- 2 medium stalks celery ends trimmed, quartered
- 1 large onion chopped
- 2-3 cloves whole garlic peeled and cut in half
- 1/4 tsp. red pepper flakes optional
- 1/4 cup fresh parsley chopped
- 1-2 slices green or red peppers seeds and membrane removed, chopped
- salt pepper to taste
- 1 tbsp extra virgin olive oil
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