Scott's Vegetable Broth
Source of Recipe
The No-Salt, Lowest Sodium cookbook
List of Ingredients
3 medium stalks celery with leaves
2 large carrots
3 yellow Spanish onions
2 medium green peppers, skin on
2 cups shredded cabbage
1 tsp. thyme
1 bay leaf, shredded
1 tsp. sweet basil
8 black peppercorns
3 quarts of waterRecipe
Slice celery and carrots into 1/2 inch pieces. Cut the onions and peppers into 1 inch chunks. Place all the ingredients into a stock pot and simmer, partially covered, for 8 hours or overnight. Stir occasionally. Skim off any scum that appears. Cook in this way for 45 minutes. (If you use a crockpot, cook at low heat for 8-12 hours. Skim scum when done.). Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids and then simmer the strained stock until it reduces to about 8 cups.
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