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Vegetable Broth and Soup (Photos)
Posted on 1/14/17 at 5:43 pm
Posted on 1/14/17 at 5:43 pm
This posting shows the work of the wife (MHNBPF) as she made vegetable broth and vegetable soup today. She is good to set aside the trimmings from vegetables as she preps our meals. She keeps them in a gallon freezer bag in the freezer and makes broth when she has enough to work with. The trimmings and scraps she used today were onion trimmings, including the brown outermost peelings, tomato leftovers that were soft, but not spoiled, carrot peelings, cauliflower stems, cabbage cores, celery ends and trimmings, garlic skins, mushroom stems and broccoli trimmings. To these, she added some carrot, celery and onion.
She cooked these in water with salt and a little sugar. The nice color comes from the brown onion skins. About 30 years back, Julia Child shared this secret during one of her original black and white cooking shows.
The remnants look grungy, but the broth is extremely flavorful.
After cooking her trimmings for an hour or so, she removed the trimmings
and strained the broth
This is ready to store in the freezer or use, which is what she did today, with the result a very low calorie vegan soup.
This is what she did to make our soup.
She pulled some butterbeans and creamed sweet corn from the freezer.
Some okra from the freezer and a can of green beans from Kroger's
Cut up some celery
a generous portion of carrots
and a can of Kroger's diced tomatoes
Her mise en place:
All went into the pot and cooked for maybe an hour. The broth was already seasoned and needed only a slight addition of salt and black pepper. At some point, she also added a little whole kernel corn from the freezer. I guess I missed getting a photo of that.
Here is our soup in the bowl.
and on the spoon
nice Saturday night meal.
All my stuff
She cooked these in water with salt and a little sugar. The nice color comes from the brown onion skins. About 30 years back, Julia Child shared this secret during one of her original black and white cooking shows.
The remnants look grungy, but the broth is extremely flavorful.
After cooking her trimmings for an hour or so, she removed the trimmings
and strained the broth
This is ready to store in the freezer or use, which is what she did today, with the result a very low calorie vegan soup.
This is what she did to make our soup.
She pulled some butterbeans and creamed sweet corn from the freezer.
Some okra from the freezer and a can of green beans from Kroger's
Cut up some celery
a generous portion of carrots
and a can of Kroger's diced tomatoes
Her mise en place:
All went into the pot and cooked for maybe an hour. The broth was already seasoned and needed only a slight addition of salt and black pepper. At some point, she also added a little whole kernel corn from the freezer. I guess I missed getting a photo of that.
Here is our soup in the bowl.
and on the spoon
nice Saturday night meal.
All my stuff
This post was edited on 1/14/17 at 5:53 pm
Posted on 1/14/17 at 5:58 pm to MeridianDog
Yum, I could use some of that right now! Does she make the broth when the gallon bag is full? Wondering how many scraps you would need.
Posted on 1/14/17 at 6:59 pm to emboslice
Hi Embo - she makes her broth when she feels like it. She did it today with about 3/4 of a zip lock gallon bag and has maybe a cup of stuff already. The base of a stalk of celery gives a big chunk of trimmings as does cauliflower core and broccoli stems. We probably use lots of onions, so there is always onion in her scrap bag.
And she always adds a few pieces of carrot, onion and celery that are not in the scrap bag when she makes broth. The stuff that was not in the freezer bag today also included 3/4 of a tomato and 6-8 cherry tomatoes from a pack in the fridge.
For the two of us, 4-6 cups of trimmings makes maybe 3 cups of broth.
And she always adds a few pieces of carrot, onion and celery that are not in the scrap bag when she makes broth. The stuff that was not in the freezer bag today also included 3/4 of a tomato and 6-8 cherry tomatoes from a pack in the fridge.
For the two of us, 4-6 cups of trimmings makes maybe 3 cups of broth.
This post was edited on 1/14/17 at 7:05 pm
Posted on 1/14/17 at 8:09 pm to MeridianDog
Cool! Thanks for the info
I need to make my own broth more often, it's too damn easy.
I need to make my own broth more often, it's too damn easy.
Posted on 1/15/17 at 11:38 am to MeridianDog
I would use the same veggies to make the broth in the soup- minus the outer/outer onion pieces. I would also add cabbage and young peas to this and yum!
Posted on 1/15/17 at 1:02 pm to MeridianDog
quote:
MHNBPF
Meridian's Hot, Not Bitchy, Powerful Female?
Posted on 1/15/17 at 3:47 pm to cajunangelle
quote:
soup- minus the outer/outer onion pieces
Use of the outer brown onion skins is straight out of Julia Child's mouth. She is more trustworthy than you.
Posted on 1/15/17 at 3:49 pm to StringedInstruments
MHNBPF - May her name be praised forever.
She is the best thing that ever happened to me. A true gift of God and a blessing for my life for the past 47 years.
She is the best thing that ever happened to me. A true gift of God and a blessing for my life for the past 47 years.
Posted on 1/17/17 at 1:55 pm to MeridianDog
No, you misunderstood me. I meant keep them for the broth making but not the soup.
My overall point was just wondering; why some of the boiled down veggies to make the broth-were not used in the soup itself. MINUS the outer outer onion for CONSUMPTION.
My overall point was just wondering; why some of the boiled down veggies to make the broth-were not used in the soup itself. MINUS the outer outer onion for CONSUMPTION.
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