Vegetable Broth
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegetable Broth calories by ingredient
Introduction
As seen on the Dr. Oz Show As seen on the Dr. Oz ShowNumber of Servings: 12
Ingredients
-
12 cups Water
1 Large Onion
2 Carrots
1 C Winter Squash cut into large cubes
1 C Rutabagas
2 C Kale, chopped
2 Celery Stalks
1/2 C Cabbage
4 1/2 inch slices of fresh Ginger (I used 1 tbsp ground instead)
2 Cloves of whole Garlic (not chopped or crushed)
Tips
These were my choices of root vegetables and chopped greens from the list on Dr. Oz's Two-Week Rapid Weight Loss Plan as seen on TV. You can go to his website for the complete plan.
Note: Original Recipes calls for Sea Salt to taste, but I don't use salt because of high-blood pressure.
Directions
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.