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Vegetable Broth

Heart.Foods's picture
Ingredients
  Margarine 2 Tablespoon (Acceptable)
  Water 2 Tablespoon
  Onions 2 Medium, coarsely chopped
  Leeks 2 Large, coarsely chopped (White And Green Part)
  Carrots 2 , scrubbed and coarsely chopped
  Celery stalks 3 , coarsely chopped (Including Yellow Leaves)
  Fresh parsley sprigs 3 Large
  Fresh thyme sprigs 4
  Bay leaf 1
  Peppercorns 12
  Water 10 Cup (160 tbs)
Directions

In a heavy stockpot over medium-high heat, melt margarine.
Add 2 tablespoons water, onions and leeks.
Saute 4 to 5 minutes.
Add remaining ingredients in order listed.
Cover with 9 to 10 cups of water.
Simmer 1 1/4 to 1 1/2 hours, or until reduced to 8 cups.
Strain broth and discard solids.
Cool to room temperature.
Pour into containers, cover and refrigerate or freeze.
Remove congealed fat from the surface, if necessary, and discard.
When defrosted, boil again before using.
Simmer until reduced by half.
Use when recipe calls for canned bouillon.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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4.229165
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 684 Calories from Fat 233

% Daily Value*

Total Fat 26 g40.4%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 280 mg11.7%

Total Carbohydrates 109 g36.4%

Dietary Fiber 20.3 g81.3%

Sugars 39.5 g

Protein 13 g25.2%

Vitamin A 574.9% Vitamin C 171%

Calcium 44.2% Iron 61.5%

*Based on a 2000 Calorie diet

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Vegetable Broth Recipe