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World's Greatest Vegetable Broth
SUBMITTED BY:
Tom West
"This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold."
RECIPE RATING:
Read Reviews
(32)
Review/Rate This Recipe
Original recipe yield 2 quarts
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
1/2 pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Remove leaves and tender inner parts of celery and set aside.
Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
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REVIEWS
Reviewed on Dec. 5, 2003 by SG WEISS
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SG WEISS
Dec. 5, 2003
This is an exceptional broth. It is robust and aromatic, and would make a lovely 'faux beef' stock for a vegetarian onion soup. It will be a staple in my household..I'll use it as a consumme as well as an addition to other soups & stews.
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14 users found this review helpful
This is an exceptional broth. It is robust and aromatic, and would make a lovely 'faux beef'...
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Reviewed on Dec. 19, 2004 by
KEEPERROX
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KEEPERROX
Dec. 19, 2004
After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and 1 can Cannelini beans, and brought it back to a boil. Then I added 1 cup of Pastina shaped pasta, and cook it for 4 minutes. It made a great hearty vegetarian soup, and I got some protein in there too! Thanks Tom, for this great broth!
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13 users found this review helpful
After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and...
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Reviewed on Oct. 13, 2005 by
Guanaco
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Guanaco
Oct. 13, 2005
This vegetable broth really lives up to it's name. I made a batch today, and it was by far the BEST broth I've ever tried. It took a little extra time than a normal vegetable broth does to make (due to roasting the vegetables), but the result is so rich in flavor---I can't see myself using my old broth recipe ever again. I can't wait to use this as a base for cooking legumes and rice, as well as a soup base.
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10 users found this review helpful
This vegetable broth really lives up to it's name. I made a batch today, and it was by far...
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Reviewed on Sep. 30, 2006 by CHESSDILORENZO
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CHESSDILORENZO
Sep. 30, 2006
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.
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9 users found this review helpful
Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the...
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Reviewed on Jun. 9, 2003 by TARA ZAPP
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TARA ZAPP
Jun. 9, 2003
My husband and I absolutely loved this soup, we left the vegtables in and it tasted and smelled amazing. Will definatly make again.
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8 users found this review helpful
My husband and I absolutely loved this soup, we left the vegtables in and it tasted and...
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Reviewed on Apr. 16, 2006 by
KEZ
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KEZ
Apr. 16, 2006
I roasted the vegetables the night before on a spare shelf in my oven when I was making dinner. Then made the broth the following day. Used as a base for carrot and coriander soup II from this site and froze the remainder in ice cube bags. Will definitely keep this in my freezer full time. Thanks.
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7 users found this review helpful
I roasted the vegetables the night before on a spare shelf in my oven when I was making...
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Reviewed on Jan. 3, 2005 by
Caroline C
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Caroline C
Jan. 3, 2005
You simply cannot beat home-made broth. While it is rather time-consuming, there's nothing like the aroma and flavor of making it yourself. I usually omit the turnip, and green pepper, and only roast the veggies if I have time (otherwise I just pop them in the pan raw), and it still tastes fantastic. Also, I roast the bones, carcass, left-over skin and meat of a chicken or turkey, and add that to the vegetables. I simmer this gently for 2 hours, and it is fantastic.
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7 users found this review helpful
You simply cannot beat home-made broth. While it is rather time-consuming, there's nothing...
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Reviewed on Dec. 22, 2003 by HUSSEL
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HUSSEL
Dec. 22, 2003
wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level of heat to the soup.....a must have
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7 users found this review helpful
wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level...
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Reviewed on Nov. 23, 2006 by
trooworld
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trooworld
Nov. 23, 2006
This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.
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6 users found this review helpful
This is very good, I made it as it was written. Make sure and reduce it down or it will not...
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Reviewed on Sep. 15, 2006 by
Addie Smock
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Addie Smock
Sep. 15, 2006
Making this broth made my apartment smell great! It was great for risotto, when the most important thing is the broth. I made a double batch, reduced it by half, and then froze it in ice cube trays.
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6 users found this review helpful
Making this broth made my apartment smell great! It was great for risotto, when the most...
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