I've always been quite useless in the kitchen, but now that my Kind Diet book has arrived I'm itching to get in there and learn!! I've noticed a few recipes that call for vegetable broth and, though this may be silly, can anyone please tell me how to make this??
My husband makes his own veggie broth. It's pretty simple. Just take a bunch of veggies and simmer in a lot of water for an hour or two. Strain out the solid bits and you're left with veggie broth.
As for what veggies to use, use your favorites. We usually include at least onions, carrots, kale, and celery. Usually something for seasoning as well, like a bay leaf, garlic, etc. I'd guess we use something like 3 - 4 cups of various veggies and about 4 quarts of water. After the broth cools, we seal it up in one quart ziplock freezer baggies and freeze it. Then we pull out a quart size baggie to make soup, etc. Works great!
If you buy veggie broth, can you freeze it the same way? Or does it have a long shelf life? It's just me here and in order to eat a variety of foods I'm finding I need to freeze a lot. Otherwise I'm eating the same stuff for a week. LOL
We also buy Pacific brand broth. It comes in cardboard type boxes like almond/soy/rice milk. That usually can be stored unopened for quite a long time on the shelf. Once you open it, though, I'd recommend using it within a few days. The package has a cap, so it's easy to use a bit and then but it back in the fridge. FYI - they have a low sodium version too.
Hi there! Yep, you start with what in cooking they call the "holy trinity" of celery, onion and carrot, and you can add nigh any vegetable to that., add water and any salt/pepper, etc you might like and simmer simmer simmer. As Sierra said, strain the solids and there ya go.
Angi, hi! I imagine bought broth'll freeze great as well - and unopened I think it has a good long shelf life, 'specially in a can, if that's condoned. :) My Mom turned me on to freezing broth in ice cube trays and then storing the frozen cubes in a good heavy ziplock in the freezer - awesome for smaller broth needs.
If you have time to make your own - do it! It tastes a lot better. Make a big batch on the weekend and freeze it. We do that but also use cans or cartons when we don't have any from scratch. I second the idea of freezing it in ice cube trays. Works great and allows you to pull out a few cubes at a time.