MSG Free Vegetable Broth

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This recipe is also inspired by Fay Levy written in one of her cookbooks that I own. Like most homemade broths and stocks, this vegetable broth tastes a lot better and is a lot healthier than the store bought container broths. You have the advantage of controlling the sodium amount. You can set aside the vegetables for later use. I normally add them to soups , casseroles, and rice. You can use squash,sweet potato, or string beans to add a little sweet flavor to the broth. I’m more partial to using fresh herbs but you can run with it in any direction you like 🙂

You will need:

  • 2 large onions peeled and quartered
  • 3 large carrots quartered
  • 2 large celery stalks chopped
  • 1/2 cup green parts of leek washed and chopped
  • 2 cloves of garlic peeled and minced
  • 1 Bay leaf
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 3 large shiitake mushrooms or a container of fresh mushrooms washed well.

Place all the ingredients in a large soup pot. Fill pot up with water till all the vegetables are covered. Bring broth to a boil on high heat. Lower the stove to medium low and allow broth to simmer for an hour. Discard vegetables and herbs. If not using broth  immediately, store in a sealed container and refrigerate it up till 3 days or freeze it.

Yields about 2 quarts


3 thoughts on “MSG Free Vegetable Broth

    Roasted Red Bell Pepper Soup « Challah Maidel said:
    June 27, 2012 at 7:39 am

    […] 6 cups of vegetable broth […]

    street food recipes said:
    August 20, 2014 at 6:47 am

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      challahmaidel responded:
      August 20, 2014 at 7:45 am

      Thank you for reading my blog. I hope you enjoy my recipes.
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