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Just Veggies Broth Recipe
|Whole onion||1 Large, quartered (Use Unpeeled)|
|Whole carrot||1 Large, cut into 2 inch pieces (Use Unpeeled)|
|Celery rib||1 , cut into 2 inch pieces|
|Unpeeled garlic||5 Clove (25 gm), cut in half|
|Idaho potato||1 Medium, quartered (Use Unpeeled)|
|Bok choy stalks||1 , cut into 2 inch pieces|
|Onion powder||2 Teaspoon|
|Dry mustard||2 Teaspoon|
|Garlic powder||1 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 795 Calories from Fat 9
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4133.3 mg172.2%
Total Carbohydrates 184 g61.5%
Dietary Fiber 24.1 g96.5%
Sugars 22.9 g
Protein 22 g44.7%
Vitamin A 279.6% Vitamin C 189.2%
Calcium 25.2% Iron 16.9%
*Based on a 2000 Calorie diet
Bring to a boil, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 3/4 quarts, about 30 minutes.
Use immediately, or cool and refrigerate until needed.