Some people who prefer meatless meals like to go all the way, avoiding even stock or broth made from animal products. If you’re among them, replace the chicken broth called for in recipes with vegetable broth. You can buy it in some supermarkets and at health-food stores. Or you can make your own, using the following recipe. Freeze the broth in half- or one-cup portions so you always have some on hand.
Times: Prep.: 10 min.; Cooking: 1 hr.; Standing: 30 min.
- 8 cups cold water
- 5 medium carrots, halved
- 4 medium tomatoes, quartered
- 3 medium onions, halved
- 3 stalks celery, halved
- 1/2 bunch parsley
- 1 clove garlic, minced
In a 3- to 4-quart saucepan, combine the water, carrots, tomatoes, onions, celery, parsley and garlic. Bring to a boil, then reduce the heat. Cover and simmer for 1 hour.
Let stand for 30 minutes, then strain the broth through a large sieve. Cool the broth, then refrigerate or freeze it. Makes 8 cups.