TV Tuesday #37 – How To Make Homemade Veggie Stock In 1 Hour

A good bone broth can take somewhere between 12 to 24 hours of simmer time. But sometimes, a quick simple veggie stock that can pull a back up to a bone broth is good to have on hand. If you’re vegan or vegetarian, then it’s essential. An organic store bought vegetable broth will run you about $2.50 a liter. Why not make your own? It takes minutes of hands on time (I’ll even show you how easy it really is) and the rest is just stove top time. Too easy!

This recipe makes 4 liters and with very few inexpensive ingredients you can stock your freezer and save yourself a few bucks while you’re at it. Not to mention, the health properties of homemade are always better than store bought.

I’ll also go over some quick and easy substitutions to turn your basic stock into one that is seasonally appropriate with a few switches in herbs or spices.

In the comments below, tell me what recipe you’re going to make with your homemade veggie stock. Did you like this video? Then make sure and share it with your friends and family.

 

I’m sharing this with Slightly Indulgent Tuesday, Fat Tuesday, Whole Foods Wednesday, Allergy Free Wednesday, Real Food Wednesday, Simple Lives Thursday, and Full Plate Thursday.

15 Responses to TV Tuesday #37 – How To Make Homemade Veggie Stock In 1 Hour

  1. Joanne (eats well with others) January 22, 2013 at 12:36 pm #

    Yay! I’ve actually never made my own broth but this is a great tutorial!

    • beyondthepeel January 23, 2013 at 9:37 pm #

      Once you do Joanne, you’ll never go back! Tastes so good.

  2. cyclemom13 January 22, 2013 at 4:39 pm #

    I have always done a veg. stock using tomatoes (either fresh or canned) as well as the other ingredients you mentioned. I love it so much that I just drink it up and it never makes it into any recipe. Great when you have a cold.

    • beyondthepeel January 23, 2013 at 9:36 pm #

      That’s great. I love adding tomatoes to mine too (if you don’t mind a little color). Super delicious that way.

  3. jstack January 24, 2013 at 1:00 am #

    What do you do with the left over cooked veggies after making the stock? Anything fun and creative?

    • beyondthepeel January 24, 2013 at 4:55 pm #

      To be honest, no. The flavor and deliciousness has gone into the water to provide goodness to the soups of stews you’ll make in the future.

    • beyondthepeel January 24, 2013 at 4:55 pm #

      To be honest, no. The flavor and deliciousness has gone into the water to provide goodness to the soups of stews you’ll make in the future.

  4. Shelley Alexander January 26, 2013 at 2:33 am #

    France I really like doing vegetable broths as an alternative to bone broth because I love vegetarian soups so much. Thanks for doing the video, it should really help alot of people.

  5. Sheila Woods January 30, 2013 at 12:33 am #

    I love your site. I fixed the Quinoa salad-fantastic. Today it was the vegetable stock-wow! My problem is that I am not a techie and do not know how to forward your site to those interested souls who want/need the information/recipes that you give us. Can you help me in this regard? Sheila Woods Oh, by the by, I blended in my blender the left over veggies from the stock (because they were not cooked to death so they still have some nutrition) to thicken my soup.

    • beyondthepeel January 30, 2013 at 3:39 am #

      Hi Sheila.All you need to do is to either tell them to google Beyond The Peel and we come up or you can copy and paste this link; http://www.beyondthepeel.net/
      And put it in a email. Which ever works for you.

  6. Tessa@ Tessa the Domestic Diva February 4, 2013 at 5:46 pm #

    featuring your video this week France!

    • beyondthepeel February 4, 2013 at 8:46 pm #

      Thanks Tessa, That’s great.

  7. Miz Helen February 4, 2013 at 8:17 pm #

    Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

Trackbacks/Pingbacks

  1. Vegetarian, Gluten-Free Roundup: Buckwheat - January 25, 2013

    […] Beyond the Peel shared a video on How to Make Vegetable Broth in 1 Hour […]

  2. TV Tuesday #38 - 10 Minute Coconut Spinach Soup | beyondthepeel.net - January 29, 2013

    […] also a great use of that vegetable stock I did on TV Tuesday last […]

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