Homemade broth is definitely better than store bought, as most brands are very salty, or canned or cube. I use a food processor to chop the vegetables because I want to be very finely chopped (almost minced). The largest area of the vehicle, the more flavor you can get. If I use only a quarter of my turnip and cabbage that I do with the rest? One solution is to cut all the extras put in plastic freezer bags and freeze them for the next time you want to make broth. I wish I had one cup of broth in a container in the refrigerator, where it lasts about a week, and freeze the rest in 1 cup quantities, if I can just get a cup when I need it.
- 5 carrots (¾ pound) (2 cups very finely chopped)
- 5 large stalks celery (¾ pound) (2 cups very finely chopped)
- 3 parsnips (¾ pound) (2½ cups very finely chopped)
- ¼ large head cabbage (¾ pound) (3 cups very finely chopped)
- ¼ rutabaga (wax or yellow turnip) (6 ounces) (1½ cups very finely chopped)
- 1 medium tomato (8 ounces) (1 cup very finely chopped)
- 12 cups water
- 1 medium onion (5 ounces), quartered
- 1 small bunch parsley (1½ ounces)
- ½ cup lightly packed celery leaves
- 3 cloves garlic
- Salt to taste
1 – Cut the carrot, celery, turnips, cabbage, turnip, tomato and 1 inch cubes. Treat each vegetable separately into a food processor with a steel blade until finely chopped, transfer each batch to a pot of 8 pints.
2 – Place the water, onion, parsley, celery leaves and garlic in the pan with the chopped vegetables. Bring to a boil. Reduce heat. Simmer, uncovered, 40 minutes, stirring occasionally.
3 – Pour the soup through a fine strainer, gently pressing the liquid from the vegetables in the broth, discard the vegetable juices. Season with salt, if desired.
SERVES: 9 (makes 9 cups)
Diabetic Exchanges: ½ bread
Tagged: diabetes recipes