Vegetable Broth (I)
This is the first version of vegetable broth from The American Family Cook Book (1963). We’ll share the second one tomorrow, so be sure to come back and look for it. Unlike the Petite Marmite of 1902, this is a vegan broth; it contains only vegetables and no animal products at all. This flavorful broth is a perfect base for soups, stews, or simply enjoyed on its own, and the wide variety of vegetables provides a rich and satisfying taste without the need for meat. But more than just a flavorful base, this vegetable broth is a nutritional powerhouse, supporting overall well-being from digestion to skin health.
- 2 cups diced potatoes
- 1 chopped tomato
- 1 chopped onion
- 2 cups sliced carrots
- 2 cups diced turnips
- 1 cup chopped cabbage or spinach
- 3 stalks celery, chopped
- 2 sprigs parsley, chopped
- 1 ½ teaspoon salt
Mix all ingredients. Add 3 quarts cold water. Cover and simmer for 3 hours. Strain and serve hot. Serves 6.