Homemade Vegetable Broth For Freezer Recipes

BASIC VEGETABLE BROTH

Steps:

• Gather the ingredients.
• Add celery, potato, carrot, onion, mushrooms (if using), garlic, water, soy sauce, bay leaves, salt, and pepper in a large pot and bring to a boil.
• Reduce the heat and let the vegetable broth simmer for at least an hour, covered with a lid.
• Strain out the vegetables and garlic and remove the bay leaves once the broth is done cooking.

HOMEMADE VEGETABLE BROTH FOR FREEZER

Steps:

• Cover and cook on low heat for about 1 hour.
• Take off heat and cool.
• Put a large pot under a colander and drain vegetables.
• Put vegetables in a blender and bend and pour back into broth.
• Pour into ice trays or cubes. Freeze.
• Note: This broth can be used for instant mashed potatoes, cooking rice, barley, orzo, couscous.
• For Italian Dishes, add crushed tomatoes and more Italian seasoning and tomato paste.
• For chowders, add potatoes, sausage, fish or meat of your choice.
• For Soups, add broccoli, spinach, cheese or other vegetable chunks and simmer.

VEGETABLE BROTH BASE

Steps:

• Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.
• Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.
• Add soy sauce and continue to process one minute longer.
• Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.
• Freeze up to 6 months.
• Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.