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Spicy Vegetable Broth

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  Vegetable cooking spray 1
  Diced peeled turnip 3 Cup (48 tbs)
  Diced carrot 1 Cup (16 tbs)
  Diced onion 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Diced sweet red pepper 1 Cup (16 tbs)
  Water 6 Cup (96 tbs)
  Spicy hot vegetable juice cocktail 2 Cup (32 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Dried italian seasoning 2 Teaspoon
  Peppercorns 5
  Jalapeno pepper 1 , seeded and diced
  Ground red pepper 1⁄2 Teaspoon

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add turnips, carrot, onion, celery, and sweet red pepper; saute 1 5 minutes.
Stir in water and remaining ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 2 hours.
Strain broth through a double layer of cheesecloth; reserve vegetables for other uses.
Cover and chill broth.
Store in refrigerator or freezer.
Use as a base for vegetable soups.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 412 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2870.2 mg119.6%

Total Carbohydrates 83 g27.5%

Dietary Fiber 23.4 g93.7%

Sugars 44.5 g

Protein 12 g24.6%

Vitamin A 837.3% Vitamin C 629.5%

Calcium 40.4% Iron 25.4%

*Based on a 2000 Calorie diet

Spicy Vegetable Broth Recipe