Quick Vegetable Broth

Name: Quick Vegetable Broth
Yield: Yield: About 6 cups.
Ingredients: ½ cup parsley stems; ¼ cup fresh dill; 8 cups water (approximately); pinch salt and pepper; 2 or 3 stalks celery; 3 or 4 carrots; 1 red bell pepper; 3 cloves garlic; 2 onions (no need to peel); pinch salt and pepper

Preparation info

Yield: About
6 cups
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

All or part of the cooked vegetables can be processed on the Steel Blade and then stirred back into the broth. A dash of soy sauce boosts the flavor.

Ingredients

2 onions (no need to peel)
2 or 3 stalks celery
3 or 4 carrots</

Gluten-free
Soup
Vegan

Method

Cut onions, celery, carrots and red pepper in chunks. Combine in a large soup pot with garlic, parsley stems, dill, water, salt and pepper. Water should cover vegetables by about an inch. Bring to a boil. Reduce heat and simmer, partially covered, for 35 to 45 minutes. Strain. Refrigerate or freeze broth.