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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 26.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.2 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.4 g

View full nutritional breakdown of Vegetable Broth calories by ingredient
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Vegetable Broth

Submitted by: NEVERGIVEUP68


Number of Servings: 16

Ingredients

    Cilantro raw 1 cup
    Carrots ra 1 cup
    Garlic Cloves 8 large, roughly smashed
    Bay Leaf 1
    Whole Peppercorn 1/2 tsp or to taste (optional)
    Onions 2 large, big chunks
    Tomatoes 4 large, big cubes
    Celery 4 stalks, chopped
    Spinach, fresh, 1 bunch chopped
    Parsley 10-12 sprigs, chopped
    Salt to taste
    Water 1 gallon/16 cups

Directions

1. Wash all the vegetables well.
2. In a heavy bottom Stock pot/pan, add in the Oil.
3. Add in the Garlic and then turn on the flame.
4. Once the Oil is warm, add in the Bay Leaf and Whole Peppercorn.
5. Add in all the Vegetables one after another.
6. Add in Salt to taste and mix well.
7. Allow the Vegetables to cook for about 5-6 minutes.
8. Add in Water, increase the heat to a high and cover to allow it to come to a boil.
9. Once boiling, remove cover, reduce heat to a low and allow the Vegetable to simmer for 45 min to an Hour.
10. Allow the Stock to cool a little, drain the liquid and trash the vegetable.
11. Once the Stock is room Temperature, store in the refrigerator for 5-7 days or freeze for later use.

Serving Size:16






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