Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.
Fill to the top with water and simmer for 8-10 hours. Way better tasting than any veggie broth I've ever bought
I'm guessing you don't have a bag of veggie lol so id get carrots, celery, onion, garlic and then any veggies you may have in the fridge!
Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.
Fill to the top with water and simmer for 8-10 hours. Way better tasting than any veggie broth I've ever bought
I'm guessing you don't have a bag of veggie lol so id get carrots, celery, onion, garlic and then any veggies you may have in the fridge!
I wouldn't add salt either but I tend to avoid adding it unless it's absolutely necessary. I have a bag full of veggies, I need to do this....LOL
I just don't have the 8 to 9 hours of cooking time.
Good point...I really don't either. lol
Not quick, but easy. I call it my free soup lol.
Basically I save the ends and peels of all my veggies in a gallon bag in the freezer. Old rubbery carrots, celery tops and ends, bell pepper middles, onion ends, mushrooms a little past their prime. Then when the bag is full I put it all in the biggest stick pot (10 quarts) I have . I add in a few cloves of garlic a whole onion, salt pepper and some basil or Italian spices.
kiki02 said:I just don't have the 8 to 9 hours of cooking time.
ExPirateShopGirl said:This is where a pressure cooker comes in. You can do the same thing in an hour.
I just don't have the 8 to 9 hours of cooking time.
I've been tinkering with the idea of getting a pressure cooker,do you use yours much? What do you like it for?
ExPirateShopGirl said:I use it all the time. You can cook dried beans (soaked or unsoaked) in an hour, make stocks (chicken, beef or veg) in an hour, start to finish, you can can low acid veggies. There's a huge difference in flavor from an hour of simmering on a stove and an hour pressure cooking.
I really like using mine to cook potatoes in large chunks quickly and without boiling them. I can pressure cook a chicken in an hour to use in chicken salad and it's moist and falling off the bone.
There are websites that will give you the timing on pressure cooking just about anything. They save so much time!
I'm kindof shocked by these posts! My husband makes veggie broth almost once a week and it takes about an hour (minus chopping time which takes about 5 min or so). We just have a ton of veggies- carrots, celery, onions, garlic, and any other random stuff we have; fennel root, radishes, apple, turnip, parsnip etc., also if you have left over fresh herbs throw them in - chop everything pretty large and throw it in a pot, fill the rest of the pot with water and bring to a boil for about 20 min. turn down the heat and cover for another 40 minutes or so. Maybe it is the lots of veggies to water ratio that makes it quick, I mean an hour is not very quick but it's not 5-8 hours!