Phil's Red Veggie Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Red Ripe Tomatoes, 400 grams (remove) Garlic, 50 grams (remove) Onions, raw, 250 grams (remove) Red Potato, 500 grams (remove) Sweet Potato (per 100 gram), 500 gram(s) (remove) Celery, raw, 200 grams (remove) Carrots, raw, 300 grams (remove) Yellow Peppers (bell peppers), 200 grams (remove) Pepper, red or cayenne, 1 tbsp (remove) Rosemary, dried, 1 tbsp (remove) Oregano, ground, 1 tbsp (remove) Basil, 1 tbsp (remove) Water, tap, 32 cup (8 fl oz) (remove)
Get the biggest pot you got, I use my large Pressure Canner Pot for it. Wash all veggies, leave skins on, course chop them, throw in water, veggie and spices (no salt). Cook in pressure cooker for 75 minutes at 15 psi. Stain and filter into clean mason jars.
Place freshly filled mason jars back into clean Pressure canner and fill with 3 liters of boiling water. Seal Pressure Canner and cook again for 75 minutes at 11 too 15 psi. Let canner cool then remove and store stock in pantry.
Serving Size: Makes 32 - 1 cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user ZORPHEOUS.
Place freshly filled mason jars back into clean Pressure canner and fill with 3 liters of boiling water. Seal Pressure Canner and cook again for 75 minutes at 11 too 15 psi. Let canner cool then remove and store stock in pantry.
Serving Size: Makes 32 - 1 cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user ZORPHEOUS.
Nutritional Info Amount Per Serving
- Calories: 40.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 23.3 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.7 g
- Protein: 1.1 g
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