Snapshots of life and crafts on our little homestead

Posts tagged ‘Broth’

Making Vegetable Broth

Our gardens are starting to produce fairly well so I have been doing a lot of canning and dehydrating of vegetables, which has also produces a lot veggie scraps. By the end of this weekend I had enough to fill a large crockpot and make a batch of vegitable broth this afternoon.

51DBCE3A-EF26-432A-BC17-27B3CBDD0589

I find that making my own vegitable broth saves us a fair amount of money and taste better than any brand I have found in the market. To make your own broth fill a slow cooker with vegitable scraps. For this batch I used onion, mushroom stems,  celery, tomatoes, beets, kale stems, broccoli, cabbage, carrot tops, and green bean tips (keep in mind that you can always store scraps in the freezer until you have enough to make a batch of broth). Cover the scraps with water until it is about an inch above the scraps, add salt, pepper and herbs to the pot and cook on low for about 10-12 hours.

81135AE6-8A29-451F-8D76-5167E77A5123

Run the cooked scrap mixture through press to render as much liquid as possible and then pour through a fine mesh seive to remove the larger vegitable particles that made it through the press.

79C58C63-74C8-4D94-BB4C-720909C36275

Place the pressed scraps in to your compost container.

C9A10976-A50E-4781-9FB0-3EEFE174308B

 

Pour the the warm broth into prepared canning jars and pressure cook for 75 minutes at the pressure recommended for pressure in your area.

01633ADE-BD32-4197-9924-F5E31E3929EC

Advertisements

Great Vegetable Broth Powder

I finally got tired of saving vegetable scraps to make a vegetable broth that eats a lot of energy to prepare and needs to be used right away or stored in the freezer. I was also not very happy about paying and arm and a leg for store bought broth that has no chemical additives when I didn’t have the time to make my own… So I decide to look into creating a vegetable broth powder that would have a long shelf life (for this type of item that would be 4-6 months in our household), was easy to prepare and would pass the “taste test” at our dinner table.

The following recipe is met all of the criteria that I defined. It also came with an extra bonus of smelling wonderful during the preparation process.

Ingredientsvegie broth powder

  • 2 cups nutritional yeast
  • 1/4 – 1/2 cup sea salt (we eat little salt so I used a 1/4 cup)
  • 2 tbsp onion powder
  • 1 tbsp turmeric
  • 2 tsp dried dill weed
  • 2 tsp dried marjoram
  • 2 tsp dried powdered lemon peel
  • 1 tsp celery seed
  • 1 tsp dried basil
  • 1 tsp powdered thyme
  • 1 tbsp dried parsley

Directions

  1. Place all, except parsley, in a blender and blend until well incorporated.
  2. Add the parsley and pulse until chopped and integrated into the mixture.
  3. Store in an airtight container.

Add 1 tablespoon of powder for every two cups of water used in a recipe.

Simple Curried Carrot Soup

carrot soup makings Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 tbsp hot curry powder (if you are not a spicy fan use 1-2 tbsp of sweet or mild curry powder)
  • 2 pounds of carrots chopped
  • 4 cups vegetable broth

Directions

  1. Heat oil in a large pot over medium heat. Saute onion until tender and translucent.
  2. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated.
  3. Pour in the vegetable broth, and simmer until carrots are soft.
  4. Transfer the carrots and broth to a blender, and puree until smooth.
  5. Serve with fresh croutons and parsley.
%d bloggers like this: