How do I make vegetable broth?

[worm761]

I make my own stocks from beef and chicken, turkey when we have one. I have a recipe that I need vegetable stock from. I though you could use the ends from your veggies for stock but all the recipes I found online use fresh whole veggies. I have carrots, celery, bell peppers (red and green), and onions on hand fresh. Can I use the odds and ends that won't make it into my dinners for veggie stock? Or do I need to use whole veg?

 

[marlynnp]

You don't have to use the entire vegetable but you do have to use edible parts.

 

[worm761]

Ok. And I fill the pan up with veggies and add enough water to just cover right? How long do I simmer them for?

 

[worm761]

Can I use leftover lettuce? What all kinds of veggies can I use?

Thank you so much for answering my questions.

 

[duffy]

I wouldn't use lettuce.

I would use onions, carrots, celery, potatoes, broccoli, mushrooms...any vegetable that could go into a soup. Just chop 'em up, toss into a big pot, add water. I'd also put in garlic, pepper, salt, maybe some basil or oregano, or both, and a bay leaf.

Simmer a long time, strain.

 

[dhuba]

I've never heard of putting lettuce in but, you should add some herbs like parsley, thyme and perhaps a bay leaf. For even more flavor you could roast your veggies in the oven first or in a skillet you could brown them a little before adding the water to cover. Usually carrots, onions, celery, parsnips, turnips are more conventional. Add a few black peppercorns and simmer for about an hour then strain.

 

[marlynnp]

I've never used lettuce but have I have added a bit of cabbage. And I roast or pan brown them first to bring out the flavor.

 

[auntmeme7577]

I was a vegan for years and always roasted the veggies, then made the broth and strained it. Gives it a really rich flavor!

 

[KBW]

THis is the one I always make, and it sounds like it might be what you're looking for: http://www.food.com/recipe/rich-vegetable-stock-217620