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Photo story of how to make vegetable broth.
The finished product
- The finished product
- Vegetable scraps were placed in freezer bags the week before and stored in the big freezer.
- The vegetable scraps layed out on the kitchen island before placing in the pot as soup stock.
- There is no need to cut up the scraps any further, because they will be strained out of the soup broth at the end of the process.
- To make your own soup stock, fill a pot with boiling water just over the top of vegetables, then place on stove on highest heat. Cover pot till water is brought to a rapid boil, then remove cover to start cooking down soup stock.
- Fresh Start Club House Kitchen Unit Facilitator Curt Behlow stirring the pot.
As the broth was stewing, scraps from that day's lunch preparation were added, such as onion skins and ends, and leftover fruit salad (the sweetness of the fruit counter-acted any bitter taste from the vegetables).
- After boiling for a couple of hours the concoction was ladled from the pot to a colander sitting on a mixing bowl. As the colander filled up, the boiled fruits and vegetables were loaded into bowl at left.
- Close up of vegetables and fruit being strained.
- The final product was placed in an empty ice-cream bucket, then covered and placed in a freezer to be served another day. On the day of the soup making, the stock (it only need be slightly thawed) can be placed in a pot to fully thaw over low heat. Once fully thawed it can be brought to a boil then simmered with the vegetables of choice for 30 to 45 minutes. Add salt, pepper and spices to taste.
- On the day of the broth preparation, some of it was used to steam that day's pilaf mixture. To make the pilaf, first garbanzo beans were sauteed with onions, then the broccoli was added with some of the soup broth. The pan was then covered to steam the broccoli till it reached a rich green color.
- The pilaf mixture was then mixed with cooked brown rice and served.
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