Anonymous wrote:Do any exist? I dislike commercial vegetable broths and now have a vegetarian teen. Can anyone share any recipes for vegetarian soups without vegetable broth? Maybe bean based? Or are there some good brands of vegetable broth someone can recommend? Thanks for any help - I miss our family’s soup recipes!

I like the Better Than Boullion Garlic broth. Can make as strong or weak as you like.

Or make your own.

Try the Imagine No Chicken broth. It's really good and tastes just like chicken broth. My home has vegetarians and non-vegetarians and everyone likes this brand. I prefer the low-sodium version so I can season it myself.

Anonymous wrote:Veggie stock is super easy. Just keep a gallon bag in your freezer and throw all of your scraps in it. When it’s full, boil the scraps and season to taste (salt, pepper, bay leaf, garlic cloves, whatever). Boil for an hour or two, then strain. Done. You can freeze the stock if you don’t use it all immediately.

Or as others have said, the jars of better than bullion are the best store bought option.

I've done vegetable stock from scratch but don't use frozen. Large onion peeled and cubed, 5 each celery stalks with fluff cut in half + 5 big carrots, large potato peeled and cut up, turnip peeled and cut, bay leaf, cloves garlic, pack mushrooms, parsley [i use dried], leek, 5 roma tomatoes cut up. Anything you have can be dumped in. Add garlic, salt, paprika, pepper to your taste. One easy spice is herbes de provence.

Put all in a large pot- cover up to almost the top with water. Boil then reduce to medium heat- then simmer for a few hours until all that stuff gets mushy. Drain into through colander. Discard all. Add fresh chopped veggies you plan to eat in the soup. Bring to boil after adding back in the broth. Reduce heat-then add beans , corn, etc. Simmer.

Supposedly potato skins make a good broth. I read that in a vegetarian cookbook a long time ago.

You can almost always sub water for broth when making soup. You just have to season more.

Anonymous wrote:

Anonymous wrote:OP, I've never used veggie broth for my meatless soups and stews. I make things like lentil soup, bean soup, minestrone, split pea soup, potato leek, pasta fagioli... never with a commercial broth. Nearly all the soups start with a mirepoix - sautéed onions, carrots, celery (the base blocks of veggie "stock").

When I make pasta fagiole soup, I start with mirepoix but my recipe adds chicken broth. Do you just add water?

Yes. The liquid from beans is very flavorful, and you can also simmer with some parmesan rind if you want to add more umami. I always add a tiny bit of sage and rosemary as well.

Anonymous wrote:

Anonymous wrote:Have you tried some of the vegetarian Better Than Bouillon flavors?

I haven’t! I will check them out.

Try it. I find the taste of both the veggie and chicken much better than the canned or bottled versions. And I don’t have to stress about having it because it lasts a long time in the fridge.

Gardein has a Chik’n broth that is better than real chicken broth.

I just use water as a base. The aromatics add enough flavor.

Anonymous wrote:OP, I've never used veggie broth for my meatless soups and stews. I make things like lentil soup, bean soup, minestrone, split pea soup, potato leek, pasta fagioli... never with a commercial broth. Nearly all the soups start with a mirepoix - sautéed onions, carrots, celery (the base blocks of veggie "stock").

When I make pasta fagiole soup, I start with mirepoix but my recipe adds chicken broth. Do you just add water?

What a weird post. Why would you ever buy vegetable broth. It's just boullion powder/sauce plus expensive water

Anonymous wrote:Have you tried some of the vegetarian Better Than Bouillon flavors?

+1
There's an italian seasoning better than bouillon that would amp up a minestrone or a lentil vs. just the mirepoix and the water.

OP, I've never used veggie broth for my meatless soups and stews. I make things like lentil soup, bean soup, minestrone, split pea soup, potato leek, pasta fagioli... never with a commercial broth. Nearly all the soups start with a mirepoix - sautéed onions, carrots, celery (the base blocks of veggie "stock").

Anonymous wrote:So many great ideas here! Thank you. I like the caramelizing vegetables and then adding water idea. I also already make a lot of dried beans so will experiment with using that liquid. I haven’t tried Pacifico brand but will keep it in mind, And it definitely sounds like I should look at the better than bouillon options.

One of the fun things about vegetarian cooking is that you will begin to notice how much flavor exists outside of meat, which can be a revelation if you originally thought meat is what brings the flavor. Good luck and enjoy the process!

Well, you all have inspired me. We will play around with homemade broth. Certainly have plenty of veggie scraps here!