I love roasting all the veggies in 2 pans for more depth/richness in flavor ! We haven’t tried canning it, but we think it would work. yellow onion, salt, fresh rosemary, red wine, beef broth, olive oil and 6 more. I made the broth to use in the Lentil Fesenjan recipe. It was wonderful. I ended up substituting some of the vegetable broth for chicken stock for the soup I was making and it turned out fine. Next time would you mind adding a rating to your review? This will ensure that I don't receive any income while you're using my site. Now I know I SHOULD add a bit of salt, pepper, and maybe even another sauce to the base too! Forgot and added tomato sauce(didn’t have paste, still used 2 T) and nutritional yeast midway through and was still fantastic. Your best bet might be to find dried versions of the ingredients you are willing to use, and mix those together, which is all I really did. My friend, Ria and I made your broth then made soup together during our stay-at-home FaceTime happy hour :) xo, Made it for the first time and love it! Once hot, add oil (or water), onion, garlic, carrots, and celery. The onions and garlic are especially time consuming, so you can just lightly crush the garlic and quarter the online. I’m sure any member of the onion family would do the trick nicely! I had to use tomato sauce, instead of the tomato paste. You could try using more of the other ingredients to make up for the carrots, though it will produce a different flavor. YES, I need to know how to make my own vegetable broth! This seems like the perfect solution I am sooo doing it! I’ll let you know how it turns out! Onion butts, carrot butts, celery butts , peelings from anything and everything, even several cups of green salad including radishes and cucumber which was waay past it’s prime. Thanks for the information. The nutritional yeast really adds a lot so add some if you can! Thanks so much for the lovely review! Those scraps are perfect for this operation. I’d say sauté the veggies in the instant pot as suggested, then add remaining ingredients and pressure cook on high for 30 minutes, quick or natural release. I always buy organic produce, but also understand not everyone can afford to. We are so glad you enjoyed it! I love this recipe! Thanks for this fantastic recipe! I have made this recipe 4 times on the stove and I love it. But then the recipe has specific amounts of specific veggies. I made it exactly as in the recipe and would only left out the rosemary next time, but that’s my personal preference. I did add the tomato paste and nutritional yeast. This recipe is very forgiving. Do you think it can be put in a vegetable garden bed? Thanks for sharing your recipe changes, Aliana! If you don’t have any other greens, I’d say omit. Corn doesn’t add a lot of flavor and can make the broth cloudy, but squash peels would add good flavor to stock or broth! Thanks so much. Should I have been adding water as it evaporated? I start by sautéing the sturdier vegetables down until soft and tender. I also add potatoe skins. You have made cooking with a plant based lifestyle so much easier; you rock. Have a question? Your vegan shepherd’s pie recipe sent me here, and I decided to try it since trying to find tomato free (I’m allergic) commercial broths is next to impossible. Thanks so much! And yes, we think it would work! Did you leave out chopped fresh parsley, bay leaves, and tomato paste? Thank you!!!!!!!! Hi Tanya, tahini does have a bitter taste. £1.00. The recipe is just kind of a guide for what to do with all the scraps you have saved up. We’re so glad you enjoyed it! Super flavorful and delicious. (took out the bay leaves) I used it to make Simply Quinoa’s Lentil Shepherds Pie! I haven’t gone that far, but that’s definitely using the veggies entirely. I created this recipe over 10 years ago and it’s worked so well that I haven’t changed it in all that time. I skip the sautéing step, and I add everything to a pressure cooker and let it cook at full pressure for 15 minutes, with a slow release. 1/4 cup dried mixed vegetables or soup mix; 1 1/2 tablespoons onion powder; 1 tablespoon garlic powder; 2 teaspoons dried parsley; 1 teaspoon celery seed; 1 teaspoon dried dill; 1 teaspoon … This is such a good idea. I use jalapeño, anaheim, chipotle, thai, chinese, peppers, stems, seeds, leftover bits… fresh or dried herbs incl. xo. Next time, would you mind leaving a rating with your review? I get notified of comments on this thread, so I got a notification and looking back through the comments, I was reminded that it was a year ago I found this recipe and made it for the first time. After about 1 hour of simmering on low, the flavors develop and your broth is ready to go. What did I do wrong? You can use any leftover herbs and spices to augment your spice drawer, since they … I have an intolerance to nightshades, so instead of tomato paste, I mixed pumpkin purée with miso. And I’m usually not a nutritional yeast fan, but it really works here. So many of your recipes are my “go to”. Thanks for the recipe. Thank you for sharing ♥, Greetings Nikki! As I ready my shopping list to make the stock I am wondering what would be the time adjustments if making in an instant pot …. Do you want to be notified when there's a new comment or reply? I made it with matzo balls and it was a hit! Since 1919 Kräuter Mix has been standing for health and taste. I also added rice roman noodles and it was so so delicious. AND IT TASTES BETTER. Hi Nancy, we haven’t tried this in the Instant Pot and aren’t sure how to adjust. Boiling the broth for ten minutes destroys the toxin. When the baggie is full, you make the broth. We are so glad you enjoyed it! 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