How to Make Homemade Vegetable Bouillon
Learn how to make vegetable bouillon that you add to a mug of hot water for an instant soup or your soup pot if you want to skip having to chop up your onions, carrots, and celery.
Servings: 3 cups
- 1 Leek, sliced white part only
- 3 Carrots, sliced
- 3 stalks Celery, sliced
- 1 bunch Parsley, chopped
- 1 cup Sun-dried tomatoes
- 2 cups Fine ground sea salt
Add all the vegetables to a food processor and process for approximately 1 minute, scraping down the sides halfway through the processing. The vegetables should be finely ground.
Add the salt to the food processor along with the chopped vegetables and process for approximately 1 minute, scraping down the sides halfway through the processing.
The final product should resemble wet sand.
Decant approximately 1 cup into a small jar to keep in the refrigerator.
Store the remaining 2 cups in the freezer. Transfer to the refrigerator when needed.
To use, add 1/2 to 1 teaspoon of bouillon mixture to 8 ounces of hot water to make a vegetable broth.
Find this recipe and video at https://marysnest.com/easy-homemade-vegetable-bouillon-recipe-video/
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