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Vegetable Broth

Vegetable Broth Photo
Nutrition Information
Calories: 205
Total Fat: 4.9g
Saturated Fat: 0.6g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 112mg
Carbohydrates: 38.5g
Dietary Fiber: 6.2g
Sugars: 13.8g
Protein: 3.9g
Vitamin A: 9999.9iu (199%)
Vitamin C: 49.2mg (82%)
Calcium: 109mg (10%)
Iron: 1.3mg (7%)




*Use this savory stock instead of chicken or meat broth. Make up a batch and freeze it to use as needed. This recipe makes about 1 quart. *

1 teaspoon oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1/2 cup peeled, diced sweet potatoes
1/2 cup peeled, diced turnips or parsnips
2 cloves minced garlic
1 teaspoon dried thyme
1 bay leaf
1 quart water
1/2 teaspoon black pepper
1/4 cup minced fresh dill

Heat a large pot or Dutch oven over medium-high heat. Add the oil and sauté the onions, celery and carrots until golden, about 5 minutes. Add the rest of the ingredients and bring to a boil. Lower heat to simmer and simmer for about 45 minutes. Drain, cool and refrigerate broth for up to one week or freeze up to 6 months.

Total Preparation & Cooking Time: 75 min. (10 Prep, 65 Cook)

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