Spicy Vegetable Broth Recipe
Ingredients
| Vegetable cooking spray | ||
| Turnips | 3 Cup (16 tbs), diced | |
| Carrot | 1 Cup (16 tbs), diced | |
| Onion | 1 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), diced | |
| Sweet red pepper | 1 Cup (16 tbs), diced | |
| Water | 6 Cup (16 tbs) | |
| 2 cups spicy hot vegetable juice cocktail | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
| Italian seasoning | 2 Teaspoon, dried | |
| Peppercorns | 5 | |
| 1 jalapeno pepper, seeded and diced | ||
| Ground red pepper | 1/2 Teaspoon | |
Directions
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add turnips, carrot, onion, celery, and sweet red pepper; saute 1 5 minutes.
Stir in water and remaining ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 2 hours.
Strain broth through a double layer of cheesecloth; reserve vegetables for other uses.
Cover and chill broth.
Store in refrigerator or freezer.
Use as a base for vegetable soups.
Add turnips, carrot, onion, celery, and sweet red pepper; saute 1 5 minutes.
Stir in water and remaining ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 2 hours.
Strain broth through a double layer of cheesecloth; reserve vegetables for other uses.
Cover and chill broth.
Store in refrigerator or freezer.
Use as a base for vegetable soups.
Chef
