Fall makes me think of soup and what better way to make homemade soup, than to start with some homemade broth?
Vegetable broth can be used in soup, casserole, chili, or even as a broth over meat you’re doing in the crock pot to add a depth to the flavor.
Marie’s Vegetable Broth
3 medium onions
2 stalks of celery
3 medium russet potatoes
In a large pan, place 2-3 tablespoons of olive oil. Dice all vegetables and add to warm pan. Add salt and pepper to taste. Saute all vegetables until onions are translucent.
Transfer vegetables to a slow cooker.
Add water to the rim. Add more salt and pepper. Cook on low for 24 hours.
At the end of 24 hours, you should have a rich broth. I like to either mash or emulsify the vegetables and leave them in the broth. Why waste the nutrients?
Now you have some homemade vegetable broth to enjoy! I freeze mine in 2-3 cup portions. Sometimes, I will also use the large muffin tins to freeze broth. They measure about 3/4 cup, but it’s easy to freeze them in the tins and then transfer them to a freezer bag. This is especially helpful if you only need a small amount!
Hope you’ll make some veggie broth and please comment on how you make your own!
- Homemade always tastes better than store bought
- No preservatives
- Fun using the veggies you’ve grown
- Great way to make your veggies stretch a little farther
I made 4 quarts of broth with onions, potatoes, carrots and celery that cost me $3.75. (If you grew your own, the cost would be minimal!) Store bought vegetable broth is about $2.50 per quart or $10.00.
MONEY SAVED: $6.25!!