Spicy Vegetable Broth Recipe


Health IndexAverageCourse
MethodMain Ingredient


 Vegetable cooking spray1
 Diced peeled turnip3 Cup (48 tbs)
 Diced carrot1 Cup (16 tbs)
 Diced onion1 Cup (16 tbs)
 Diced celery1 Cup (16 tbs)
 Diced sweet red pepper1 Cup (16 tbs)
 Water6 Cup (96 tbs)
 Spicy hot vegetable juice cocktail2 Cup (32 tbs)
 Minced fresh parsley1⁄4 Cup (4 tbs)
 Dried italian seasoning2 Teaspoon
 Jalapeno pepper1 , seeded and diced
 Ground red pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 412 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2870.2 mg119.6%

Total Carbohydrates 83 g27.5%

Dietary Fiber 23.4 g93.7%

Sugars 44.5 g

Protein 12 g24.6%

Vitamin A 837.3% Vitamin C 629.5%

Calcium 40.4% Iron 25.4%

*Based on a 2000 Calorie diet


Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add turnips, carrot, onion, celery, and sweet red pepper; saute 1 5 minutes.
Stir in water and remaining ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 2 hours.
Strain broth through a double layer of cheesecloth; reserve vegetables for other uses.
Cover and chill broth.
Store in refrigerator or freezer.
Use as a base for vegetable soups.