Homemade Veggie Broth

Yup….more from cleaning the fridge.   It was a lazy weekend, the weather had turned cooler, so after a long walk my choices were clean house or cook.   I combined cleaning the fridge & cooking….cleaning the house can always wait, right ??

So, the vegetable drawer had a combo of things that were just a bit of this and that.   One of my friends is vegan & I’m learning a lot about the meatless world.   Decided to make veggie broth, which was much better than throwing old veggies in the compost or down the disposal.   I used onions, celery, carrots, spinach, cherry tomatoes, a bag of broccoli slaw with red cabbage, mushrooms, red pepper cores & seeds, oregano, basil, thyme, savory, rosemary (all from my garden), garlic, salt, pepper, bay leaf, garam masala, and a dash of curry powder.   Amazing for me….no hot sauce or hot peppers but you could.  The steps are so easy since it cooks totally unattended.   You just:

  • Throw everything in a stockpot
  • Cover with water
  • Season liberally to your taste
  • Simmer until the flavors are fully melded
  • Stir occasionally
  • Taste occasionally
  • Adjust seasonings, if needed
  • Cool
  • Strain & discard (now you can compost or disposal)
  • Pour in lidded containers (quart canning jars work great)
  • Refrigerate or freeze

Now you are totally ready for Fall & Winter soup season !!!!

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About Pat Thomas

As an amateur gourmet who loves what food brings to our lives other than the needed nutrition. I share all my foodie experiments with friends & family. Thankfully they are usually delighted but always kind with whatever I've cooked up.
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