Mexican Cooking ~ Basic Vegetable Broth

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* Exported from MasterCook *

 

Basic Vegetable Broth

 

Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Soups

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 Large onion

8 garlic cloves

4 plum tomatoes

4 carrots -- peeled

3 celery ribs

3 chayote or large zucchini squash

1 jalapeno chile -- slit open with seed

sintact

1 Small Bunch flat-leaf parsley

1 Bunch cilantro (about 20 stems)

5 spribs Mexican oregano -- or 2 tablespoons

dried

10 black peppercorns

1 Tablespoon kosher salt

 

Corasely chop the vegetables and place in a large stockpot with the chile and

herbs. Add the peppercorns and salt.

 

Add 12 cups water (or enough to cover the vegetables) and bring to a boil,

skimming any foam that forms on top. Lower the heat and simmer for about 2

hours, uncovered.

 

Strain the broth into another pot and discard the vegetables. Taste for

seasoning, adding more salt if necesary. You may cool and refrigerate the broth

for up to a week, and it may be frozen.

 

 

 

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NOTES : Many Mexicans make vegetable broth on a daily basis, especilly if their

family is large. Everybody loves homemade soup, and this easy, mild broth is the

basis of most of the favorites. Add the herbs and seasonings, sit back, and let

the vegetables do all their own work. The broth will be ready in a few hours.

Yield 2 quarts