Let's Do Lunch Community

Ingredients:

1/4 cup onion powder
1/4 cup dried parsley flakes
2 tablespoons salt-free lemon pepper
2 tablespoons garlic powder
2 tablespoons celery seeds
2 teaspoons sage
2 teaspoons marjoram
2 teaspoons thyme
2 teaspoons basil
2 teaspoons oregano
2 teaspoons pepper
2 teaspoons dill weed
1 teaspoon summer savory
salt, to taste (optional)

Directions:

Store in tightly covered airtight container (a clean, used bouillon jar works very well).
Stir or shake before each use.
To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
For seasoning: just sprinkle a bit on to vegetables while cooking.

Thanks, I've been needing something like this! It is so much work to make your own broth and buying them is expensive and the sodium is high plus it is getting more difficult to buy them with out unhealthy ingredients. Canada use to make them healthier.

One of the things that I do is I cook a lot of Chicken breasts in my large roaster with a lot of water and onions, garlic and some seasoning. It makes for an easy made broth for me and then I use the broth for soup and the Chicken Breasts I serve for supper plus I use them for lunch bag sandwiches or to add to soup or add to a bean casserole and what ever I can think of.  :) It has worked well for me!

Vegetable broth is just as easy using vegetable scraps.

I use this recipe for emergencies only and I do add salt even though it's optional.

CQ