Vegetable Broth Recipe

Vegetable Broth picture


Difficulty LevelEasyCourse
MethodMain Ingredient


 Onion1 Cup (16 tbs), chopped
 Carrots2 Cup (32 tbs), diced
 Celery1 Cup (16 tbs), chopped
 Spinach2 Cup (32 tbs), cut in small pieces
 Tomato2 Cup (32 tbs), peeled and chopped
 Bay leaf1
 Parsley/Parsley flakes2 Teaspoon
 Thyme1⁄2 Teaspoon
 Garlic/Garlic powder1⁄4 Teaspoon
 Worcestershire1 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 292 Calories from Fat 22

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.53 g2.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 792.1 mg33%

Total Carbohydrates 65 g21.6%

Dietary Fiber 19 g76%

Sugars 32 g

Protein 11 g21.6%

Vitamin A 1069.1% Vitamin C 193%

Calcium 31.4% Iron 33.6%

*Based on a 2000 Calorie diet


Place vegetables in large kettle.
Cover with 2 to 3 qt. (2 to 3 L) water.
Bring to boil; reduce heat and simmer for 2 hours.
Stir frequently.
Add seasonings.
Simmer I hour.
Add water to make 2 qt. (2 L).