Spicy Clear Vegetable Broth
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
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.
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.
