Easy Vegetable Broth Recipe
Ingredients
| Cold water | 8 Cup (128 tbs) | |
| Carrots | 5 Medium, halved | |
| Tomatoes | 4 Medium, quartered | |
| Onions | 3 Medium, halved | |
| Celery stalks | 3 , halved | |
| Parsley | 1⁄2 Bunch (50 gm) | |
| Garlic | 1 Clove (5 gm), minced |
Nutrition Facts
Serving size: Complete recipe
Calories 423 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 453.2 mg18.9%
Total Carbohydrates 96 g31.9%
Dietary Fiber 25.1 g100.4%
Sugars 47.5 g
Protein 14 g28.6%
Vitamin A 1196.2% Vitamin C 304.5%
Calcium 42.8% Iron 36.3%
*Based on a 2000 Calorie diet
Directions
Bring to a boil, then reduce the heat.
Cover and simmer for 1 hour.
Let stand for 30 minutes, then strain the broth through a large sieve.
Cool the broth, then refrigerate or freeze it.
Chef
