Vegetable Broth - Homemade

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 52.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 53.3 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Vegetable Broth - Homemade calories by ingredient
Submitted by:


Vegetarian Homemade Broth - delicious.... Vegetarian Homemade Broth - delicious....
Number of Servings: 24


    24 lbs tomatoes
    1 lb carrots
    1 head celery
    1 c onions
    1 bunch parsley
    1 T sea salt (optional)
    Bottled Lemon juice for canning - 1T pint - 2T quart
    Recipe is based on 96 tsp lemon juice - that is 1 T per pint which is 4 tsp per 1 Tbl.


Wash tomatoes - cut into quarters - add to a stockpot - add rest of ingredients and cook until all veggies are soft. Start to strain veggies small amount at a time. Return juice to the stockpot.
Put the veggies in your food processor. Then I strain the pulp with a cheesecloth. I freeze the pulp in ice cube trays to use later. Can the juice in pints. Be sure to add the lemon juice to each jar.

Serving Size: 24 - 1 cup servings

Rate This Recipe