As an update to this recipe, look below to find a variation of this basic recipe for making Veggie Broth.
Use an 8 quart stock or soup pot
Start with your chopped vegetables:
1/2 a head of green cabbage - chopped
1 large or two medium onions, yellow or white - medium dice
1/2 a bunch of celery, include the leafy tops - 1/4" slices or diced if you prefer
4 to 5 red potatoes depending on the size - diced
4 - 8 ounce cans of stewed tomatoes - organic is best, with all the veggies
10 cloves of garlic minced
1 - 2 Bay leaves depending on size
1/2 teaspoon celery seeds
Beyond the basic veggies you can add....
Green Beans, fresh not canned
Kale, always a good choice
Spicy Peppers, such as Wax Peppers, Poblanos, Pasilla which are milder, or go hot and spicy with....
Jalapenos, Thai Chilis, just make sure you don't get it too hot & spicy to enjoy!
Place your selection of vegetable in your large pot
Add the canned tomatoes
Vegans will fill with water or vegetable stock. Bone broth from chicken or beef is a good stock to add.
See the Recipe Blog for making your own Bone Broth
Allow to simmer until the cabbage and onions begin to get translucent. At this time you are going to add whole salt to taste, some mixed spice seasoning, like 12 Salute or Mrs. Dash and/or any of the combos below to taste. Take your time, add a little of this and a little of that until the flavor makes you go yum! A bit or organic soy sauce, tamari or Worcestershire sauce will add a rich umami* flavor. Tomatoes are also rich in umami components and are high in lycopene which is more readily available when cooked. To deeply enhance the tomato flavor add 1 can of tomato paste or Organic V-8 type juice.
Additional Spice Combos:
Cumin, cilantro, and oregano
Rosemary, thyme and parsley
Curry Spice with lime
Veggie Broth - Alkalinizing and high in minerals. Good for adding to recipes whenever broth is called for. Frequently used when fasting to provide minerals and that yummy warm feeling for the tummy!
Follow the recipe above with a few additions...
Here's where things will be different. You are going to simmer your veggie brew until all the veggies are breaking down to mere pulp. This over cooking releases minerals from the vegetables into the broth. This will take the better part of a day. You can start the night before, let your brew cool down with the lid off, cover with a dish towel and cook it down in the AM.
Strain through a larger holed colander into a big pot or bowl. The strain again with a finer mesh sieve to remove the remaining medium particles. If you do not have a fine mesh sieve, you can strain through your colander a second time, lining it with cheese cloth. Cheese cloth can be purchased at most hardware stores, in the housewares or sometimes the paint department!
Pour your broth into Mason freezer jars for storage. Freeze what you will not be using right away.
Passing on my experience with natural foods and sharing recipes from others as well.