Fresh Vegetable Broth Recipe


Preparation Time5 MinCooking Time1 Hr 30 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Onion1 Medium, peels left on, studded with 4 whole cloves
 Garlic2 Clove (10 gm), peels left on and lightly bruised
 Celery ribs2 , cut into large chunks (With Leaves)
 Carrots2 , peels left on and cut into large chunks
 Leeks2 , trimmed and cut into large chunks
 White mushrooms8 , halved
 Tomatoes2 Medium, quartered
 New red potatoes4 Medium, halved
 Parsley sprigs8
 Dill sprig2
 Bay leaf1
 Black peppercorns8
 Coarse salt1 Teaspoon
 Water10 Cup (160 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1267 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2070.1 mg86.3%

Total Carbohydrates 293 g97.5%

Dietary Fiber 39.9 g159.4%

Sugars 63.7 g

Protein 38 g76.6%

Vitamin A 1126.9% Vitamin C 504.7%

Calcium 76.1% Iron 134.3%

*Based on a 2000 Calorie diet


1. Rinse vegetables in water.

2. In a large heavy pot, place all the broth ingredients.
3. Bring it to a boil.
4. Simmer uncovered over low heat for 1 hour.
5. Season to taste.
6. Simmer for another 30 minutes.

7. Strain the broth.
8. Reserve vegetables to thicken soups and stew sauces; if desired.
9. Let the broth cool to room temperature.
10. Transfer the cooled broth to storage container.
11. Cover the container and refrigerate or freeze.

12. Use for making soups and stews.