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Light Vegetable Broth (Vegan)

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YIELD

6 quarts

PREP

30 min

COOK

4 hrs

READY

4 hrs

Ingredients

6 ½ 6.5
QUARTS QUARTS WATER *
2 473
CUPS ML WHITE WINE
or unsweetened apple juice *
6 6
EACH EACH CELERY STALKS
thickly sliced
6 6
EACH EACH CARROTS
scrubbed and coarsely chopped
2 2
LARGE LARGE POTATOES
scrubbed and coarsely 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
CLOVES CLOVES GARLIC
crushed
½ 226.8
POUND G MUSHROOMS
cleaned & left
10 1E+1
EACH EACH PEPPERCORNS *
1 1
X X PARSLEY SPRIGS
fresh, large *
1 1
X X THYME SPRIGS
fresh, large *
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 592g (20.9 oz)
Amount per Serving
Calories 258 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 141mg 6%
Total Carbohydrate 19g 19%
Dietary Fiber 10g 40%
Sugars g
Protein 18g
Vitamin A 319% Vitamin C 89%
Calcium 13% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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