Golden Broth
Golden Broth is a meatless soup base that tastes very much like a chicken soup broth. This is an option not just for anyone who doesn’t eat meat but also for times when chicken may not be available to make a soup stock. This recipe is fairly simple with the main ingredients being onions and yellow split peas with a few seasonings and water. The rich golden broth can be strained for a thinner broth or pureed for a thicker, creamier broth.
Equipment
- 1 set measuring cups and spoons
- 1 Large Pot 10 Quarts or larger
- 1 large mixing spoon
- 1 Strainer or Cheesecloth *Optional
- 1 set canning tools(lid lifter, jar lifter, funnel, headspace tool) and jars with lids and rings *If Canning
- 1 pressure canner *If Canning
Ingredients
For Making One Quart for Immediate Use (bulk recipe for canning in the notes)
- 1 tbsp oil
- 1 cup chopped onions
- 1 tsp garlic
- ¼ tsp turmeric
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup yellow split peas (can substitute golden mung beans)
- 1 quart water
Instructions
- Over medium heat, warm oil in your large pot then add onions, sauté onions until translucent and soft. This should take about 5 minutes
- Add garlic and sauté for another minute, stirring to mix well
- Add turmeric, salt and pepper to your mix and stir well to incorporate thoroughly
- Add the yellow split peas and stir mix well for about 1 minute
- Add water and stir well until all ingredients are well mixed
- Bring your broth mix to a boil, reduce heat to bring mix to a simmer and cover. Let this simmer, stirring occasionally for about 30 minutes until beans are softened.
- Remove from heat. If you want a creamier broth, use a blender or food processor to puree the broth and solids. If you want a clear broth, strain through a sieve or cheese cloth to remove the solids.
- The Golden Broth is ready to use or can be stored in your refrigerator for up to 1 week. Broth can be frozen for up to 6 months for latter use or can be pressure canned for long term storage (see notes section)
Video
Notes
Recipe amounts for 7 quarts if pressure canning:
-
- 7 Tbsp Oil
- 7 Cups Chopped onions
- 2 Heaping Tbsp Crushed garlic
- 2 tsp Turmeric
- 2 tsp Salt
- 2 tsp Pepper
- 2 Cups Yellow Split Peas (or golden mung beans)
- 7 Quarts Water