I needed a vegetable broth for the Quick Jambalaya that I made for Fat Tuesday dinner. I didn’t have any canned and I didn’t want to run out and get some, (cause I was sittin’ on the couch eatin’ bonbons) so I thought I would just use the veggies I have and follow Betty’s recipe to make my own.
Vegetable Broth By Betty Crocker
- 6 cups coarsely chopped vegetables (such as bell peppers, carrots, celery, leeks, mushroom stems, potatoes, spinach or zucchini) get creative! I threw in broccoli and cauliflower, red potatoes, carrots, spinach, celery, and anything else that looked like it would taste good!
- 1 medium onion, coarsely chopped (½ cup)
- ½ cup parsley sprigs
- 8 cups water
- 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- 4 cloves garlic, finely chopped
- 2 dried bay leaves
- In 4-quart Dutch oven or stockpot, heat all ingredients to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
- Cool about 10 minutes. Strain broth through a cheesecloth-lined sieve; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.
I did not discard the vegetables…I hate to waste good veggies…I just took out the bay leaves and used the rest in my Quick Jambalaya recipe.Darn tasty…and really easy!