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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.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Pantry Staples, Soups & Stews
Cuisine: Americana
Keyword: Bouillon, Vegetable Bouillon
Servings: 3 cups
Author: Mary's Nest

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Find this recipe and video at https://marysnest.com/easy-homemade-vegetable-bouillon-recipe-video/
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