I made a batch of my red broth this morning to get ready for the soup-a-thon that I have ahead of me the next few days. I have a soup swap to go to and although I haven’t decided what I’ll be making, I know that at the very least one of the soups I take will use this broth.
The second this smell hits the house, I crave tortilla soup or posole and maybe someday I’ll make batches that are big enough to yield leftovers for freezing. Maybe.
Red Vegetarian Broth
2 large carrots
2 stalks of celery
6-8 garlic cloves
2 tablespoons olive oil
1 teaspoon dried Mexican oregano
1 teaspoon peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 tablespoons tomato paste
12 cups water
a few sprigs of oregano and cilantro
a few lettuce leaves
salt and pepper to taste
- Scrub and roughly chop all your vegetables. (I give the garlic cloves a good smash, but leave the peels on.)
- Heat oil in a large stock pot. Saute veggies with oregano, peppercorns and coriander seeds until onion starts to soften.
- Add tomato paste and cook for a few more minutes.
- Add water, fresh oregano, cilantro, lettuce leaves and simmer for about 30 minutes.
- Salt and pepper to taste.
Broths are normally used to amp up the flavor of soups and/or stews, but I love this red broth all on its own. A squeeze of lime and a short stack of corn tortillas make for a great lunch or late night snack. It’s also stands in perfectly for chicken-noodle soup on sick days.