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Homemade Vegetable Broth

Ingredients
  Tomatoes 4 , seeded and chopped
  Celery stalks 4 , sliced
  Carrots 3 , peeled
  Onions 2 , cut into wedges
  Leeks 2 , washed and thickly sliced (White Part Only)
  Turnips 2 , cut into wedges
  Bell pepper 1 , stemmed, seeded and cut into chunks (Red Or Green)
  Zucchini 1 , ends trimmed and thickly sliced
  Garlic 3 Clove (15 gm)
  Italian parsley sprig 2
  Thyme/1 1/2 teaspoons dried thyme 1 Tablespoon
  Bay leaves 2
  Black peppercorns 10
Directions

In a large stockpot combine water, tomatoes, celery, carrots, onions, leeks, turnips, bell pepper and zucchini.
Add garlic, parsley, thyme, bay leaves and peppercorns.
Bring to a boil over medium-high heat; reduce heat.
Simmer, uncovered, for 2 hours.
Strain and discard solids.
Cool to room temperature.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 697 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 0.85 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 555.7 mg23.2%

Total Carbohydrates 159 g53.1%

Dietary Fiber 36.9 g147.6%

Sugars 66.7 g

Protein 23 g47%

Vitamin A 867.8% Vitamin C 634.5%

Calcium 67.5% Iron 89.8%

*Based on a 2000 Calorie diet

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Homemade Vegetable Broth Recipe