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Vegetable Bouillon (From Your Garden Harvest)

August 26, 2014 by Denise 4 Comments

This is an easy way to make vegetable bouillon from fresh vegetables you get from your garden or farmers market.Make Your Own Vegetable Bouillon with vegetables from your garden!
I am so into my dehydrator these days. Ever since I learned how to make tomato powder by dehydrating fresh garden tomatoes and then grinding them into a powder, I’ve been hooked. Now I’ve tackled homemade vegetable bouillon. This ties into another project I’ve been dying to try…diy savory tea bags like those delicious Numi teas (affiliate link) I like so much.

I came across this recipe from Tales of a Kitchen and thought I’d make it my own. Basically you take 2 carrots, 2 ribs of celery, 1 onion, a few pieces of purple cabbage, a bunch of parsley and a few mushrooms and you dehydrate them till they are brittle. Then you whiz them in a high speed blender, food processor or coffee grinder if you have one. Mine of course has too much coffee residue so I just used my Vitamix. Then you add a few more seasonings like salt, turmeric, cayenne, black pepper, granulated garlic and nutmeg and your bouillon is complete. I could have done the garlic in the dehydrator but I didn’t want the whole house to smell like garlic since my MIL hates that smell. I think next time I’d like to add ginger too.

This is an easy way to make vegetable bouillon from fresh vegetables you get from your garden or farmers market.Here’s what they looked like dried. It’s a little disheartening seeing all those veggies getting ground down to a powder. But it did make a lot of bouillon. I filled a 4oz jelly jar and an addition half of a baggie with the powder.

Lastly I’ve read a few recipes that recommend that you freeze your goodies for a few days or a week to kill any bugs that might have been on your produce. I can’t imagine they would survive a good washing and the dehydrator but just to be safe I’m freezing mine for a few days.

Make Your Own Vegetable Bouillon

This is an easy way to make vegetable bouillon from fresh vegetables you get from your garden or farmers market.

So now the big question: Why would anyone want to do this? This is what my hubby asked me. He’s inthralled with the dehydrator too and loves when I use veggies from our garden. I did it because there are times when my stomach does not feel well and I’m hungry but afraid to eat food because I know it’s best to let my stomach rest. Or there are times when I just want to eat something between meals and I don’t feel like drinking anything sweet. I want something savory to sip on. On both of these occasions I think it would be perfect to have a cup of bone broth with a teaspoon of this delicious homemade veggie broth. I think it will be healthy and satisfying and tasty.

Also I think it will be great in the winter time when it’s cold and I want something to warm me up. And what about dieting? How great would it be to sip on an extremely low calorie, healthy, delicious broth! Those are the reasons I wanted to do this. My hubby still doesn’t get it but I do and that’s all that counts. 😉

5 from 1 vote
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Recipe: Vegetable Bouillon (from your garden harvest)

This is an easy way to make vegetable bouillon from fresh vegetables you get from your garden or farmers market.
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 2 to matoes
  • handful parsley
  • purple cabbage leaves
  • 4 or 5 mushrooms
  • 2 teaspoons sea salt
  • 2 teaspoons turmeric
  • 1 teaspoon granulated garlic
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne powder

Instructions

  1. Slice all veggies very thin. I used a mandolin.
  2. Place on 5 or 6 racks of your dehydrator.
  3. Set dehydrator to 135 degrees for 6 to 8 hours.
  4. Check your veggies as different ones will dry faster than others. The tomatoes and onions took the longest for me.
  5. Take out veggies as they seem dry and brittle. You don't want them to be soft and chewy looking.
  6. Once they are all done, grind in a high speed blender, food processor or coffee grinder.
  7. Store in the freezer for a few days as a safety precaution.
  8. Should be shelf stable or keep refrigerated if you prefer.

This is an easy way to make vegetable bouillon from fresh vegetables you get from your garden or farmers market.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Michaela (AYearFromNear)

    February 06, 2019 at 10:55 pm

    Wow! This is awesome and I can’t wait to try it with the veggies I can get from the farmer’s market. I’m starting challenge to eat a locally sourced diet for a year and looking for great resources. I can’t wait to add this to my pantry!

    Reply
  2. Melesa Anne

    November 25, 2015 at 2:02 pm

    How do you use it? tsp. to a cup of water???

    Reply
    • Denise

      November 25, 2015 at 4:27 pm

      Hi Melissa,
      I found I used it more as a seasoning than as bouillon. It doesn’t dissolve all that well but it it’s still good.
      I would say maybe 1 Tablespoon to a cup of water would be best. Thanks for stopping by.

      Reply
  3. Debbie

    September 02, 2014 at 2:51 pm

    What a great idea! And this would make a great little Christmas gift in a jar with a little bow!
    I need to try this!

    ….now where did I put my dehydrator??…

    Reply

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