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Vegetable Broth Recipe
|Margarine||2 Tablespoon (Acceptable)|
|Onions||2 Medium, coarsely chopped|
|Leeks||2 Large, coarsely chopped (White And Green Part)|
|Carrots||2 , scrubbed and coarsely chopped|
|Celery stalks||3 , coarsely chopped (Including Yellow Leaves)|
|Fresh parsley sprigs||3 Large|
|Fresh thyme sprigs||4|
|Water||10 Cup (160 tbs)|
Serving size: Complete recipe
Calories 684 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 4.7 g23.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 280 mg11.7%
Total Carbohydrates 109 g36.4%
Dietary Fiber 20.3 g81.3%
Sugars 39.5 g
Protein 13 g25.2%
Vitamin A 574.9% Vitamin C 171%
Calcium 44.2% Iron 61.5%
*Based on a 2000 Calorie diet
Add 2 tablespoons water, onions and leeks.
Saute 4 to 5 minutes.
Add remaining ingredients in order listed.
Cover with 9 to 10 cups of water.
Simmer 1 1/4 to 1 1/2 hours, or until reduced to 8 cups.
Strain broth and discard solids.
Cool to room temperature.
Pour into containers, cover and refrigerate or freeze.
Remove congealed fat from the surface, if necessary, and discard.
When defrosted, boil again before using.
Simmer until reduced by half.
Use when recipe calls for canned bouillon.