Homemade Vegetable Broth

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In my recent obsession of reading ingredient lists, I feel like some of the simplest things in grocery stores are made unnecessarily complicated.  Ingredients that have no business in majority of the foods we eat are in them for reasons that end up benefiting the companies that make them and not the people consuming them.  Some of the rules and regulations in the industry are appallingly basic and we end up eating more chemicals and other horrendous ingredients that are banned in other countries for the simple fact that in the US, the cheaper you can make a product, the more the companies profit.  It’s up to the consumer to research, investigate and comprehend what we put in our bodies, even though majority of us don’t fully understand what said ingredients can DO to our bodies.  Only recently is a lot of this information more readily available (thanks internet!).  

Prime examples: peanut butter (see my mini rant on my previous post) and… stocks/broths.  What’s up with all that SALT?  On the label for Simple Truth Organic Vegetable Broth, it contains 550mg of sodium, or 23% of your daily value.  Twenty-three percent.  Think about that for a second.  That’s almost a quarter of your allotted amount of sodium and that’s only for a cup.  If you’re eating soup it would be EASY to consume 1 cup in a sitting.  

This got me thinking.  How hard is it REALLY to make stocks or broths?  Turns out, not very.  And it’s super cheap too.  I had nearly all the ingredients in my pantry/fridge already and some of these are interchangeable! So… wanna see how simple this is?  Let’s go!

Ingredients:

2tbsp coconut oil

2 carrots, sliced

1 onion, quartered with peel

1 cup cubed potatoes

1 celery stalk, chopped

3 garlic cloves, smashed

10 baby bella mushrooms

1 bunch of parsley

2tbsp soy sauce

6 cups of water

1tsp whole peppercorns

pinch of salt

In a large pot over medium heat, melt coconut oil.  Add carrots, onion, potatoes, celery, garlic and salt.  

Homemade Vegetable Broth

Cook and stir occasionally for about 25 minutes, until everything is golden brown.

Homemade Vegetable Broth

Add water, mushrooms, parsley, peppercorns and soy sauce and bring to a boil.  

Homemade Vegetable Broth

Reduce heat to simmer for 1 hour.

Homemade Vegetable Broth

Strain through cheesecloth or a fine strainer into a mason jar, tupperware, container of your choice!  Good for 5-6 days in the fridge or 2-3 months in the freezer.

Homemade Vegetable Broth

See how easy that was?  I bet you have 90% of that in your fridge right now.  Go look.  See?  Cake.  Err… Broth.  😀

Homemade Vegetable Broth
Yields 1
Homemade Vegetable Broth
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2tbsp coconut oil
  2. 2 carrots, sliced
  3. 1 onion, quartered with peel
  4. 1 cup cubed potatoes
  5. 1 celery stalk, chopped
  6. 3 garlic cloves, smashed
  7. 10 baby bella mushrooms
  8. 1 bunch of parsley
  9. 2tbsp soy sauce
  10. 6 cups of water
  11. 1tsp whole peppercorns
  12. pinch of salt
Instructions
  1. In a large pot over medium heat, melt coconut oil. Add carrots, onion, potatoes, celery, garlic and salt.
  2. Cook and stir occasionally for about 25 minutes, until everything is golden brown.
  3. Add water, mushrooms, parsley, peppercorns and soy sauce and bring to a boil. Reduce heat to simmer for 1 hour.
  4. Strain through cheesecloth or a fine strainer into a mason jar, tupperware, container of your choice! Good for 5-6 days in the fridge or 2-3 months in the freezer.
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