Vegetable Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 cups Water 1 Large Onion 2 Carrots1 C Winter Squash cut into large cubes1 C Rutabagas2 C Kale, chopped2 Celery Stalks1/2 C Cabbage4 1/2 inch slices of fresh Ginger (I used 1 tbsp ground instead)2 Cloves of whole Garlic (not chopped or crushed)
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3-4 cups a day.
Serving Size: Makes 2 quarts or 8 cups
Number of Servings: 12
Recipe submitted by SparkPeople user BRENDA_G50.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3-4 cups a day.
Serving Size: Makes 2 quarts or 8 cups
Number of Servings: 12
Recipe submitted by SparkPeople user BRENDA_G50.
Nutritional Info Amount Per Serving
- Calories: 29.7
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 31.2 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.1 g
- Protein: 1.1 g
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