Vegetable broth (low fat low sodium)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 45.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.3 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.5 g

View full nutritional breakdown of Vegetable broth (low fat low sodium) calories by ingredient
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Introduction

This veggie broth is made with what you have in the fridg or freezer. I always keep some in the freezer to make a big pot of veggie soup. This veggie broth is made with what you have in the fridg or freezer. I always keep some in the freezer to make a big pot of veggie soup.
Number of Servings: 8

Ingredients

    What you have in the fridg and freeser + pepper corns, whole bay leaves and a bunch of fresh parsley.

Directions

Throw evrything in a pot, cook for about 1 hour. If the liquid evaporates too quickley, add more water. When done, throw the veggie out and keep the broth. Freezes well.

Number of Servings: 8

Recipe submitted by SparkPeople user LOLOUTE.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • I think that I would just take everything that was in the broth while making it (maybe remove half the veggies first) and then puree it with my immersion blender, add back the rest of the veggies for a nice thick soup - this way I still get all the benefits from all those veggies and the fiber too! - 3/28/17

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