The No-Tofu Vegetarian Cookbook

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* Exported from MasterCook *

 

Slow Cooker Vegetable Broth

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : " Post " Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 large onion -- chopped

1 large carrot -- diced

10 cups water

3 cups coarsely chopped green leek tops

1 stalk celery -- sliced

1 turnip -- diced

1 dried mushroom

1/4 cup parsley stems & leaves

3 fresh thyme sprigs

1 bay leaf

2 whole cloves

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Heat the oil in a nonstick skillet over medium-high heat. Add the onion and

carrot and cook, stirring frequently, until the vegetables begin to brown, 8-10

minutes. Place in a slow cooker with water, leek tops, celery, turnip,

mushroom, and seasonings. Simmer on high for 6 to 8 hours or overnight until

vegetables are very soft. Strain off stock and discard vegetables.

 

 

Variation: In place of leek tops, use a combination of two or more of the

following: loosely packed spinach stems & leaves, lettuce leaves, tomato skins,

fresh mushroom stems, or diced parsnips along with some additional celery and

carrot to equal 3 cups vegetables.

 

 

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* Exported from MasterCook *

 

Garlic Lovers' Vegetable Soup

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : " Post " Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 cup onion -- chopped

2 tablespoons minced fresh garlic

1 stalk celery -- thinly sliced

1 large carrot -- diced

1 ripe tomato (peeled & seeded) -- diced

1/2 cup diced zucchini

1/2 cup finely chopped cabbage

4 cups vegetable broth

1/2 teaspoon salt and pepper -- (or more to taste)

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon ground coriander

1/2 cup finely chopped broccoli flowerets

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil

 

Heat the oil in a large, nonstick Dutch oven over medium high heat. Add

the onion and cook, stirring frequently, until onion begins to brown, 5 to 7

minutes. Add garlic and cook, stirring, 1 minute.

Add celery, carrot, tomato, zucchini, cabbage, broth, salt, and dried herbs

and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add broccoli,

parsley, and basil, and simmer 5 minutes.

 

 

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