RecipeSavants.comSmart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanVegetable Broth With Kitchen ScrapsPT55MServes 12
Ingredients:
1 Tablespoon Extra-Virgin Olive Oil5 Cloves Garlic2 Large Onions3 Ribs Celery2 Medium Carrots8 Cups Water3 Cups Frozen Vegetable Scraps2 Bay Leaves3 Sprigs Fresh ParsleyIn a large Dutch oven, heat the olive oil over medium heat. Add garlic, onions, celery, and carrots. Cook for 5 minutes or until softened, stirring often. Add water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large pot. Use. immediately or store in an air-tight container in the freezer.
This very easy and healthy broth is a perfect base for many soups and stews. You can also use the leftover of a roasted chicken dinner after removing the meat for this recipe. Make ahead and freeze to use when you need a high quality broth for a recipe.
Nothing relaxes, comforts and nurtures like homemade chicken stock right from the scratch. Although the store-bought broth is always handy for quick soups, but the homemade version delivers maximum flavors with minimum calories and sodium.
As the name suggests, this broth made with organic chicken in the crock pot. It is a great base for soups, stews or other recipes. Make a big batch and store in the refrigerator for up to a week.
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