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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 42.3
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 265.9 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.3 g

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

Submitted by: MRSDUDLEY

Introduction

The spice comes from a jalapeno, so feel free to leave that out and this broth would no longer be spicy.

The key to having a clear (instead of cloudy) broth is to not allow the broth to come to a boil. It should slowly come up to a simmer, but NEVER a rolling boil...and...in order to have that beautiful golden colored broth you must leave that yellow onion whole and do not peel the paper-like skin.

Enjoy in soups or any recipe that calls for broth. It freezes nicely too.

NOTE: I would assume this actually has zero calories considering that you are not consuming the actual vegetables.
The spice comes from a jalapeno, so feel free to leave that out and this broth would no longer be spicy.

The key to having a clear (instead of cloudy) broth is to not allow the broth to come to a boil. It should slowly come up to a simmer, but NEVER a rolling boil...and...in order to have that beautiful golden colored broth you must leave that yellow onion whole and do not peel the paper-like skin.

Enjoy in soups or any recipe that calls for broth. It freezes nicely too.

NOTE: I would assume this actually has zero calories considering that you are not consuming the actual vegetables.

Number of Servings: 6

Ingredients

    6 Cups of Water

    1 Whole Yellow Onion, unpeeled

    3 large carrots, ends trimmed, unpeeled and cut into large chunks

    3 large celery stalks, cleaned and cut into large chunks (the leaves hold a lot of flavor so include them too)

    1 jalepeno, sliced lengthwise and seeded (or not seeded for even more spice) (optional)

    1 small green pepper, seeded and cut into large slices

    2 small turnips, quartered

    1 T whole peppercorns

    1tsp Morton's Lite Salt (optional)



Directions

MAKES 6 Cups

In a large 8 quart stock pot place prepared vegetables and cover with water.

Slowly bring to a simmer - DO NOT BOIL - simmer uncovered vegetables for approximately 20 -25 minutes until vegetables are fork tender and broth has taken on a light golden color.

Strain broth through a colander to remove cooked vegetables and peppercorns.





Number of Servings: 6

Recipe submitted by SparkPeople user MRSDUDLEY.






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