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Light Vegetable Broth

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Submitted by terihy

YIELD

1 servings

PREP

10 min

COOK

4 hrs

READY

4 hrs

Ingredients

6 ½ 6.5
QUARTS QUARTS WATER *
2 473
CUPS ML WHITE WINE
or unsweetened applesauce *
6 6
EACH EACH CELERY
thickly sliced
6 6
EACH EACH CARROTS
scrubbed and coarsley chopped
2 2
LARGE LARGE POTATOES
scrubbed and coarsley chopped
3 3
MEDIUM MEDIUM ZUCCHINI
thickly sliced
2 2
LARGE LARGE ONIONS
chopped
1 1
EACH EACH LEEKS
white part only, clean thickly sliced *
5 5
EACH EACH GARLIC CLOVES
crushed, up to 6
½ 226.8
POUND G MUSHROOMS
cleaned & left whole
10 1E+1
EACH EACH PEPPERCORNS *
1 1
X X PARSLEY SPRIGS
large, fresh *
1 1
X X THYME SPRIGS
large, fresh *
2 2
EACH EACH BAY LEAVES *

Directions

Place all of the ingredients in a large soup pot.

Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours.

Strain the broth and discard the vegetables.

Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 2366g (83.5 oz)
Amount per Serving
Calories 1034 4% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 564mg 24%
Total Carbohydrate 77g 77%
Dietary Fiber 40g 159%
Sugars g
Protein 71g
Vitamin A 1276% Vitamin C 357%
Calcium 51% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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