Veggie Broth

Veggie Broth


Just like those of you who appreciate the value of composting food scraps, you can equally put your fresh vegetable scraps to good use by tossing them into a plastic bag and saving them in your freezer until you are ready for a nice, yummy bowl of home-made soup or to add your own broth to your recipes when it calls for the addition of chicken or beef broth.  This home-made vegetable broth is just as ‘meaty tasting’ as meat-based broth and so much better for you as it is made without salt and full of all those great vitamins you get in your veggies.

So, after you have collected a bag of scraps (ends of an onion, tips of celery, tops of beets, stems of beans, shreds of carrots, leftover herbs and garlic cloves), you are ready to throw them all into a large pot and cover with about 8 cups of water.  In my bag of veg., I had quite a few ends of asparagus and I had some orange peel too.  Throw it all into the pool, there are no rules.  I love it when there are no rules.

 Bring water to a boil and simmer for 30 minutes or so.  Cool, drain in a colander and put in a jar in your refrigerator until you need it.

I made Moroccan inspired stew when RM was out-of-town Friday night.  The broth made the dish so rich with sweet potatoes, chickpeas, carrots, herb and spices.  The perfect stew to fix what ails you as my sweet mother used to say. I needed it after working out with the Mule for three days in a row.

Wish I could transport a batch of this stew to our Texas friends to the south who are hunkered down due to hurricane Harvey.  Be safe and look out for each other, dear loved ones.  Your friends to the north stand ready to lend a helping hand.


 

 

 

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