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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 29.0
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.9 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

View full nutritional breakdown of Vegetable Broth - Low Sodium calories by ingredient
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Vegetable Broth - Low Sodium

Submitted by: JWARD199

Introduction

* Carrots, raw, 1 medium (remove)
* Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
* Garlic, 3 cloves (remove)
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* Baked Potato (baked potatoes), 1 potato (2-1/3" x 4-3/4") (remove)
* Water, tap, 8 cup (8 fl oz) (remove)
* Carrots, raw, 1 medium (remove)
* Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
* Garlic, 3 cloves (remove)
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* Baked Potato (baked potatoes), 1 potato (2-1/3" x 4-3/4") (remove)
* Water, tap, 8 cup (8 fl oz) (remove)

Number of Servings: 8

Ingredients

    Combine all ingredients in pot. Bring to boil. Cover pot and lower heat to simmer for 40 minutes. Strain vegetables from broth.

Directions



Number of Servings: 8

Recipe submitted by SparkPeople user JWARD199.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Great recipe to avoid the sodium of canned broths! I left out the potato, but other than, I just threw all of the ingredients into the crock pot and let it cook overnight. This morning I froze them in 1 cup portions to use later. - 2/24/12

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  • Incredible!
    1 of 1 people found this review helpful
    I'm making this tonight. I'll use it for my brine, for brining the turkey for Thanksgiving. - 11/23/10

    Reply from JWARD199 (11/23/10)
    I hope you like it. Season it anyway you want. I left salt and pepper out so I could have a base recipe. When I use it in another recipe, I include the salt and pepper and any other herbs and spices.


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