Monday, March 9, 2015

7 Ways to Use Veggie Broth (Two recipes included)


Now that you have a stockpile of veggie broth from using all of your veggie straps, you are probably thinking, “What am I going to do with all of this?!”  We’re almost drowning here because we have made over 16 quarts of veggie broth for free in the past three weeks since we posted about how to make veggie broth from veggie scraps. If you missed my post click here.




What to do with your veggie broth:

1) Make soup: 

The easiest way we have found to use a lot of veggie broth is in our soups. When we were first married my husband hated soup but now we eat soup almost every week especially in the winter. Once we started trying to eat healthier, soups became an easy way to incorporate a lot of vegetables into our diet. Soups are also easy to freeze, reheat, pack for work, and put in a crock pot or thermos for road trips or weekend getaways.
Just today I grabbed a mason jar full of our Spring Asparagus Broccoli Soup from the freezer to put in my lunch because I didn’t have enough leftovers for hubby and me.

These are the mason jars we like the best. 

2) Make more soup


When we stay at a hotel for the weekend we like to take a crockpot full of uncooked soup that we can simply plug in when we arrive and it is ready for lunch the next day. The same thing works well for a weekend trip visiting friends or family because then you have an already prepared meal or side dish to supplement a meal to offer your hosts 


3) Make even more soup such as this Black Bean and Sweet Potato Soup


Black Bean and Sweet Potato Soup
Author: Two Peas and Their Pod with modifications by Practically Frugal Family
Click here for a printer friendly PDF
1 Tablespoon olive oil
1 red onion, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped (we use 2 and we don’t bother peeling them)
1 roasted red pepper, chopped
2 cans (15oz) low sodium vegetable broth (we use homemade veggie broth)
2 cups water (we omit because we like our soup thicker with more flavor)
3 cans low sodium black beans, rinsed and drained (we soak and cook dry beans ahead of time)
3 cans diced tomatoes with green chilies (we used frozen or canned tomatoes from our garden and add 3 cans of store bought green chiles)
1 Tablespoon chili powder (we like more! probably almost double)
2 teaspoons cumin (we like more!)
Dash of red pepper flakes (again, we like more! lots more!)
½ bunch of cilantro, chopped
salt and pepper, to taste (remember homemade veggie broth does not contain salt so you will need to add more than you except)


Directions:
  1. In a large soup pot, heat the olive oil. Add the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
  2. Stir in sweet potato and roasted red peppers. Cook for 5 minutes.
  3. Add in the broth, water, black beans, and tomatoes. Stir well.
  4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft. (We like using our crock pot- After sauteing onions, sweet potato, and roasted red peppers add all ingredients to crock pot and cook on low for 4-6 hours)
  5. Season with salt and pepper and serve hot.


**You can garnish the soup with cilantro, avocado slices, cheese, tortilla chips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers.


But lets be real not everyone likes soup or maybe you are just sick of eating soup. Here are other ways you can use your veggie broth:

4) Cook rice, quinoa, or any other grain in veggie broth instead of water (Here is a great example Quinoa Fried Rice)

5) Water saute” your vegetables (“How to water saute your vegetables” post coming soon)

6) Cook dry beans in veggie broth instead of water

7) Use in place of chicken or beef stock (it will change the flavor of your dish some). 


Be creative and comment below ways you have found to use your nutrient-dense free veggie broth.  

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Creative ways: Add to a green smoothie

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