|Vegetable broth ingredients|
Now that Lent has begun, you’re probably looking for recipes that will satisfy the dietary requirements of the season. You might even decide this recipe is perfect for year-round use. For those of you who live by the vegetarian/vegan code, you’ll appreciate this simple, satisfying recipe which can be used as a base for soups, stews, sauces, etc.
Feel free to add any other vegetables and/or fresh herbs to suit your taste.
Basic Vegetable Broth
1 onion, skin on, cut into chunks
2 carrots, rinsed, cut into chunks
2 stalks celery, rinsed, cut into chunks
1 large potato, scrubbed, skin on, cut into chunks
1 cup mushrooms, (any kind), wiped clean, cut in half
3 whole garlic cloves, peeled and slightly smashed
½ bunch Italian parsley, thoroughly washed, roughly chopped
2 bay leaves
1 Tbsp. soy sauce, optional
8 cups water
salt and pepper to taste
1. Place all ingredients in a large pot; bring to a boil.
2. Reduce heat and simmer for at least an hour.
3. Strain the solid ingredients and discard. Allow to cool a bit.
4. Place in a bowl with a tight-fitting lid. Refrigerate until ready to use up to 3 days. To freeze for later use, place broth in several small containers with tight-fitting lids. Label and date each container.