Homemade Vegetable Broth for Freezer |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This broth can be frozen in cubes or blocks then frozen.You may add chicken or beef cubes or Sysco condensed base,add cornstarch & water for bisque or chowder bases or anything else when thawed. Ingredients:
4 quarts water |
4 cups minced celery |
2 large white onions, chopped |
8 carrots, peeled, chopped |
2 green peppers, cored, seeded, chopped |
1 lb sliced fresh mushrooms, chopped |
6 garlic cloves, minced |
2 teaspoons white pepper |
2 teaspoons thyme |
2 teaspoons celery seeds |
1/2 teaspoon turmeric |
2 tablespoons italian seasoning |
1 teaspoon basil |
2 teaspoons marjoram |
2 teaspoons dried cilantro |
3 teaspoons salt or 3 teaspoons salt substitute |
Directions:
1. Cover and cook on low heat for about 1 hour.
2. Take off heat and cool.
3. Put a large pot under a colander and drain vegetables.
4. Put vegetables in a blender and bend and pour back into broth.
5. Pour into ice trays or cubes. Freeze.
6. Note: This broth can be used for instant mashed potatoes, cooking rice, barley, orzo, couscous.
7. For Italian Dishes, add crushed tomatoes and more Italian seasoning and tomato paste.
8. For chowders, add potatoes, sausage, fish or meat of your choice.
9. For Soups, add broccoli, spinach, cheese or other vegetable chunks and simmer.
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