Share your tips and favorites here! from How to Make Great Vegetable Broth
Freaknoodles Moderated by Freaknoodles
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- Rebekah Rebekah Nov 8, 2009 @ 8:40 pm
- In the recipe you state that there's no way to get around using a collander. I use a piece of cheesecloth to wrap the veggies and tie it tight before dropping it into the pot. when I'm done I jus squeeze the bundle a bit, untie the cloth (I launder it and use it again), and toss the scraps in the compost.
If you're not sure yet about composting, you could bury them in a little hold in the flower bed where they will become fertilizer; basically the same thing.
I recommend using organic, unbleached cheesecloth since you'll be boiling it right down into your food.
I gather my veggie scraps constantly, always putting them into a big ziploc bag whch I store in the freezer. When it's full, it's time to make broth! And don't forget that you can add stuff you might not want to eat, like the greens and stems from carrots, beets, turnips, etc.
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- poppy poppy Nov 7, 2009 @ 6:23 am
- i just made this with some rice, it was fab! thank u so much! it was so good every one wanted seconds!
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- justgotanewpressurecooker justgotanewpressurecooker Oct 8, 2009 @ 12:36 pm
- Use a pressure cooker and reduce your cook time from 2hrs to 20 min.
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- VirtualWorker VirtualWorker Oct 4, 2009 @ 1:19 am
- Really GREAT! article on vegetable stock.
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- CherylK CherylK Sep 17, 2009 @ 9:43 pm
- Very nice lens!
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- Jade Jade Sep 2, 2009 @ 6:50 pm
- Your easy-going attitude inspired me to just open up the fridge and start combining veggies and spices. I used leftover corn, plus red onion, carrots, garlic, rosemary, allspice, thyme, sage, & sea salt. When the broth was ready, I used added a cup of red lentils, a little curry, and an extra onion, simmered 20 minutes & pureed it to make a lovely golden lentil soup. Delicious!
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- jenya jenya Sep 1, 2009 @ 2:33 pm
- hey, thanks for making this great website! now i know how to make broth.
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- Sayz Sayz Aug 12, 2009 @ 12:25 pm | in reply to sugar
- Anything with potatoes would be high in potassium as long as the skins aren't removed.
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- bloomingrose bloomingrose Aug 3, 2009 @ 11:50 pm
- Yes this reminds me to renew an old habit. I like to put slightly spent veggies and herbs in the freezer until I have enough to make a pot.
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- julie julie Jun 28, 2009 @ 11:24 pm
- whats the best way to freeze this?
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- CherylK CherylK May 25, 2009 @ 3:09 pm
- Very, very nice...I'm adding this to the Featured Lenses module on my new Impromptu Cooking-Soup lens! A perfect fit. Thanks.
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- sugar sugar May 19, 2009 @ 3:43 am
- can i ask something? what's the cheapest recipe for low sodium high potassium food? thanks
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- kiwisoutback kiwisoutback May 8, 2009 @ 9:20 am
- We've been using chicken broth more lately instead of oils and butters, but this sounds even better. Congratulations on the purple star!
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- BigGirlBlue BigGirlBlue May 2, 2009 @ 1:43 pm
- We all need to fit in a extra veggie. Great lens. Congratulations on the purple star!
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- Susan52 Susan52 May 1, 2009 @ 10:38 am
- So simple yet so profound. You've made my mouth water! Congratulations on your new purple star!
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- Vicky Vicky Apr 26, 2009 @ 5:31 am
- I always drink vegetable broth!
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- Mike_ha Mike_ha Apr 18, 2009 @ 5:15 pm
- Looks like a great recipe. Can't wait to try it
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- seegreen seegreen Apr 15, 2009 @ 7:45 am
- Hi, I just wanted to let you know that I have added your lens to my tasty vegetarian recipes lens. http://www.squidoo.com/tasty_vegetarian_recipes
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- 'wolfi 'wolfi Apr 9, 2009 @ 6:03 pm
- Great resource - thanks for the information :-)
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- RolandTumble RolandTumble Apr 5, 2009 @ 6:26 pm
- Yum! I'm not a vegetarian, but this sounds great. 5*, favorite & lensrolled to my foodie lenses.
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- Mickie_G Mickie_G Mar 9, 2009 @ 6:32 pm
- Love your lens! I, too, adore soup!
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- Gloria Gloria Feb 24, 2009 @ 1:04 pm
- I drink a cup of vegetable broth instead of coffee. Great way to start the day (or anytime) I add some crushed red peppers to give it a zip. No salt (the celery takes care of that). Try it! You'll love it.
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- diane diane Feb 22, 2009 @ 12:34 pm
- [in reply to shannon
Shannon can you tell me where you found your potato and cauliflower soup? I tried typing that in a search and 4000 came up. That would take forever. thanks
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- Ebrey Ebrey Feb 19, 2009 @ 2:04 am
- Another thing which are only good for stocks are leek leaves. They're way too tough to eat, but will add leek flavor to your stock.
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- this is this is Feb 17, 2009 @ 7:06 pm
- cooool.
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- anita anita Feb 9, 2009 @ 12:06 pm
- use the veggies to make a stew
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- Shannon Shannon Feb 6, 2009 @ 10:27 am
- Love it!! Made my first batch of broth last night while I made a Cauliflower and Potato soup. I just used everything left over (don't be afraid of the skins guys- just imagine what they must use in store bought!). I know that the Barefoot Contessa would be so proud of me....Thanks!!
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- A.Baker A.Baker Jan 28, 2009 @ 4:27 pm
- I keep my trimmings when I have brocolli, cauliflower or cabbage and add that to stock pot
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- Freaknoodles Freaknoodles Jan 27, 2009 @ 12:03 pm | in reply to Bob Fisher
- "I really like broths. What about amounts though? Two cups of celery might over power the same amount of other things."
True, but I think it all depends on personal preference and what you plan to do with the finished broth. I like that each batch has a different flavor, and I just wing it on the amounts. That's one of the advantages over using store-bought broth, which makes everything taste the same. Thanks for commenting!
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- Freaknoodles Freaknoodles Jan 27, 2009 @ 11:35 am | in reply to curious
- I just throw them away. I'm not an expert on composting, but I believe if you've only used water and veggies you could use them for that. Making the broth takes all the flavor and nutrients out of the vegetables, so I don't think it's all that wasteful to throw them away at that point.
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- Bob Fisher Bob Fisher Jan 26, 2009 @ 5:29 pm
- I really like broths. What about amounts though? Two cups of celery might over power the same amount of other things.
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- curious curious Jan 20, 2009 @ 9:35 pm
- I love this idea and will be making my own broth soon. I have to echo the first post, if I don't use skins and what not, any suggestions as to what to do with the veggies? I don't want to be wasteful? Maybe a silly question, but any suggestions are welcomed!
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- curious curious Jan 16, 2009 @ 7:22 am
- maybe a very silly question..but what do i do with the veggies afterwards? just trow them away?
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- Charles McPhate Charles McPhate Jan 10, 2009 @ 9:19 am
- Brilliant! I was in search of some way to use the vegetables in my fridge that are just past their prime, and had not thought of this. I always buy stock in a box to use in rice, beans, and soups. This is a much better way, and so easy it's ridiculous. I'll definitely be making stock today and freezing it for future use.
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- Heather Heather Jan 10, 2009 @ 5:53 am
- I am going to try this, thanks. I have been looking for a vegetable broth that does not contain harmful preservatives/MSG. It seems to be impossible, even in the organic section!
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- BarryKrost BarryKrost Jan 5, 2009 @ 1:23 am
- Wonderful reminder about good stock. I need to get back to making my own.
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- Elli Elli Dec 26, 2008 @ 1:47 am
- The only thing I would add to this is a kind of guideline on the veggie to water ratio. I tried this and there weren't enough veggies and it was very weak broth until I basically boiled it down for a couple of hours. I made this for my niece who is allergic to everything and it was nice to have a very flexible base. Thank you!
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- Sara Sara Dec 22, 2008 @ 10:19 am
- This a great alternative to broth that has MSG or any derivatives in it that is not healthy.
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- Meloramus Meloramus Nov 18, 2008 @ 2:08 pm
- Some brilliant ideas here and a great way to use up veg in the fridge. I find shop-bought soups too salty so always looking for new recipes.
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- rms rms Nov 12, 2008 @ 4:38 pm
- This delicious lens is today's feature at www.cabaretsquidoo.com!
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- Treasures-By-Brenda Treasures-By-Brenda Nov 8, 2008 @ 7:57 am
- We love our homemade broth although it is almost always chicken broth. We have roast chicken for supper often on Sunday night and before the dishes are even done, the broth is simmering away on the stove! Great lens on a yummy subject!
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- jfield jfield Nov 2, 2008 @ 9:40 am
- Great lens--I almost always make my own broths/stocks, mainly so I can control the sodium.
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- mosdiva mosdiva Sep 25, 2008 @ 7:58 pm
- That's great...I'm gonna try your French Onion recipe!
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- stargazer00 stargazer00 Aug 27, 2008 @ 10:53 pm
- I love making homemade turkey broth and having it on hand. Nice lens.
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- Al Al Aug 11, 2008 @ 2:01 pm
- Making broth out of fresh garden veggies is better than canned broth because it hasn't been processed with preservatives yet. Use veggies from your own garden for your garden recipes and vegetable broth to ensure you get all the flavor and nutritional value!
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- motherrath motherrath Jul 15, 2008 @ 11:19 am
- I just finished totaling up the sodium in my "healthy" veggie soup, OH DEAR! So I googled how to make vegetable broth and ended up here. Absolutely great! I can't wait to make some. thank you, thank you
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- dyllen dyllen Jun 18, 2008 @ 2:38 pm
- This is good solid home made cooking for fingerlicking good broth!!! Welcome to the 'Soups - Great Food - Recipes and Chefs' Group
( http://www.squidoo.com/groups/soups )
5 stars for your great lens!
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- enslavedbyfaeries enslavedbyfaeries Apr 17, 2008 @ 12:32 pm
- Great information here! I have been vegetarian for 17 years now and am always looking for great recipes to add to my collection.:)
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- Jenafern Jenafern Apr 10, 2008 @ 10:05 am
- great info! I've been looking for a vegetable broth recipe - Thanks!
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- EelKat EelKat Mar 30, 2008 @ 1:07 pm
- great lens... I've been a veggie since 1982
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- Piksychick Piksychick Mar 26, 2008 @ 3:28 pm
- I love this lens and the simplicity of the recipe. My kind of cooking! You're right about the sodium content in store bought broth. There's usually enough sodium in one can to kill a horse.
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- mulberry mulberry Mar 22, 2008 @ 3:43 am
- I've made my own a few times, it certainly makes a difference when you're making soup. If I buy at the store I usually get stock instead of broth. Very nice lens!
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- KimGiancaterino KimGiancaterino Mar 21, 2008 @ 10:58 pm
- This sounds so good! We just got a new stove and pots, and I can't wait to make a big batch of veggie broth.
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- Oosquid Oosquid Mar 9, 2008 @ 10:24 am
- Oh yes, this information is just what I'm looking for. I'm not actually a vegetarian but I have high cholesterol so your lens is perfect. Thanks for making it. 5 stars.
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- kevin bunch kevin bunch Feb 15, 2008 @ 7:09 am
- great dish thankyou
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- containergardening containergardening Aug 29, 2007 @ 11:37 am
- Great Vegetable Lens!
If your interested in learning how to grow those fresh vegetables. Come check my lens out!
Thanks a lot,
Simon
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- RebeccaB RebeccaB Aug 18, 2007 @ 9:33 pm
- Nice idea for a lens, keep up the great veggie success! 5 Stars all the way! More Veggie Recipes
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- awelldressedbullet awelldressedbullet Aug 17, 2007 @ 10:23 pm
- Must admit, one thing I have never tried, and now I have no excuse! - Kathy
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- genglo genglo Aug 7, 2007 @ 7:01 am
- What a lovely lens! It's nice to have fresh vegetable broth on hand for a variety of recipes.
See more at...
How to Make Great Vegetable Broth
Homemade vegetable broth is easy to make and so much healthier and more flavorful than anything that you can buy in a supermarket. It's versatile, with uses that go far beyond making vegetable soup. Best of all, making homema...
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