Homemade Vegetable Broth Recipe
What you need to make homemade vegetable broth:
Very large stock pot
Left over vegetables
Fresh vegetable tops
1 teaspoon salt
If you have arthritis and are trying to avoid nightshade plants and other assorted foods that cause you pain, you really need to make your own homemade vegetable broth. Manufacturers are not required to list all their ingredients on the label. They can skip at least 1% of them. You’re going to find out that if you trust there aren’t any tomatoes or citrus in there, you’re going to be rudely surprised.
How to Make Homemade Vegetable Broth
Get out your stock pot, or better yet, that huge canning pot. Throw in there an unpeeled red onion, a couple yellow or white onions, a few celery stalks with the tops still on, some cabbage leaves from the very outside of the head if your store sells them that way, the green leafy tops of radishes, the green leafy tops of fresh beets, any left over cooked vegetable you aren’t going to eat before they spoil and maybe a bit of squash. Basically, your vegetable broth is made from most of the stuff you throw away or put into the mulch pile. Aside from the fuel to cook it, you’re almost making free food. I like to chop off the top part of the celery head when I make broth. Don’t chop the vegetables much at all. Only halve the onions, leave the celery and carrots whole, etc.
Easy way to clean greens:
Fill one of those dish pans that you use to wash dishes with cold water. Throw in a nice, big handful of salt. Swish it around. Toss in all your greens and vegetables. Swish them around in there. Scoop out all the vegetable matter and put it in a strainer. Empty the dish pan. Fill the dish pan with fresh cold water. Dump all the vegies in there and swish around. Then drain them. Then do the rinse one more time.
The salt water makes the surface of the vegetable slippery and the bugs and dirt just slide right off. This method is great for leaf lettuce also!
Now that your vegies are in the pot and you’ve surfed through the refrigerator grabbing everything you don’t need for anything else, cover the vegies with water. You’ll have to smash down the vegetables. Cover it with enough water to just barely cover them. Add the salt.
Put a cover on the stock pot and bring it to boil. When it is boiling, reduce it to simmer. Let it simmer for 3 hours.
When the three hours are up, let it sit there to cool for an hour or two, then scoop out all the vegetables with a slotted spoon. Put them into a colander that is over a big bowl. Smash the vegetables a bit to get every last bit of juicy goodness out of it.
Ladle your new homemade vegetable broth into containers or jars. What I do is put it into the plastic containers that are roughly the size I need to use in a recipe and I keep them all in the freezer. You don’t need to mess with cheese cloth to strain it. The sediment sinks to the bottom of the pot and is easy to avoid.
You can use this vegetable broth in bean soup, broth soups, chili, or many recipes that normally call for water. Adding a vegetable broth adds a lot more flavor.
Sure, it takes all day to make it. Pick a day you’re just hanging around the house. It really isn’t much work. You just need to be around to keep an eye on it. It is so worth it to always have a homemade vegetable broth on hand. I never make beans or soups without it.
Once the left over vegetables are cold, add them to the mulch pile or give them to the neighbor’s chickens. They will follow you anywhere after a treat like that.