Wednesday, April 17, 2013

DIY Vegetable Bouillon

I can my own vegetable broth but when the weather starts getting warmer, it becomes too hot to pull out the pressure canner.  I use my vegetable bouillon instead.

This must be kept in the freezer to keep it fresh.  It is still scoop-able, probably because of all the salt in it. 

Keep in mind that there is no real recipe.  I use the vegetables I have on hand when I make a batch.  I always include certain vegetables because I like the way they taste.

Gather your veggies.  I used parsley, celery, green onions, leeks, onions, kale, carrots, a bell pepper and basil this time.

You need a LOT of Kosher Salt.  You could also use sea salt.  I don't like the more dense, iodized salt.

Start feeding your veggies into a food processor.  (Add the leaves of the celery. . . they're good for you!)  Keep chopping them until you make a paste.

You may have to work in batches.  This should be pasty!

Add your salt to the food processor.  I start with 1/4 cup of salt for 10 cups of vegetable and add more if needed.  It should be salty (like store bought bouillon) but not overly so.  If you are on a low salt diet, this is a good place to cut back.

Mix together. . .
. . . and spoon into a freezer safe jar.

Store in the freezer and scoop out a teaspoon for every cup of boiling water you have.

This makes an excellent broth that is very good for you!

I use it as a base for quick chicken noodle soup (add your shredded chicken).  I also spoon a tablespoon into my water for mashed potatoes, cook it with rice, add it to dried beans when cooking, rub it on meat before roasting or grilling and stuff it inside my chicken before popping it in the oven.  Use it wherever you want a pop of flavor!

This particular batch included:

1 bunch parsley
1 bunch red kale
2 onions
1 bunch celery, leaves included
2 cloves garlic
1 bunch green onions, tops included
2 big handfuls baby carrots (leftover from a classroom snack!)
10 or so basil leaves, fresh
1/2 orange bell pepper
2 leeks
1/3 cup salt

If I do it again:

Make sure to not use too much salt.  You can always add more!  I don't use a set amount. . . some of the veggie bouillon I make needs less, some more, depending on what vegetables I used.


  1. Another GREAT idea!
    I juice every day. I think I'll try keeping the pulp of my favorite veggies run through the juicer, and process with other foods that aren't juiced: onions, garlic, parsley. I may have to add some moisture back in, too...

    If it works then FINALLY there is a new place to use the juiced pulp! (composting will only take so much, and daily juicing creates a LOT of pulp!)

  2. Need a creative tip (I don't see a link where I can send you a I'll leave it here):

    I'd like to make luggage tags, specifically with a dog/cat/pet pattern. It needs to have a removable card, or a writable surface (one-time use) for ID information.

    As a novelty, I'd like to also shape them like paws or dog bones, or hydrants!

    And I need about 100, so hand stitching is not practical.

    Any suggestions?

    1. If you don't need them to be reusable, I'd find someone with a sizzix or cricut machine. You can cut out the shapes very easily with one of those. You just need the right die. I think this one would be very cute: . You could cut it out of thick card stock and add a grommet to the part where you would attach the string or ribbon to the luggage. That would give it strength.

      If you go on eBay, you can find lots of different dies if you can't find one to borrow. Loads of people have Sizzix machines so you could probably borrow that. If you happen to live near me, you can borrow mine!

      The grommets you can get at WalMart. They're pretty cheap. . . I think you can buy 20 for a few dollars. I'd definitely use the grommets to give it strength.

      I hope this gives you a starting point!