Vegetable Broth Recipe

Name: Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, chopped; 2 celery stalks, chopped; 1 green pepper, chopped; 2 medium zucchini, chopped; 1 large onion, chopped; 2 c. chopped green beans; 2 medium turnips, chopped; 1 medium potato, chopped; 2 c. chopped leeks; 1 lb. fresh spinach, stemmed and chopped; 4 dill sprigs; 3 to 4 sprigs parsley; 2 bay leaves; 3 garlic cloves, peeled and chopped; 1 tsp. salt, salt substitute or choice of herbal seasonings; 1 tsp. pepper; 3 to 4 qt. water

Servings: persons

3 carrots, chopped
2 celery stalks, chopped
1 green pepper, chopped
2 medium zucchini, chopped
1 large onion, chopped
2 c. chopped green beans
2 medium turnips, chopped
1 medium potato, chopped
2 c. chopped leeks
1 lb. fresh spinach, stemmed and chopped
4 dill sprigs
3 to 4 sprigs parsley
2 bay leaves
3 garlic cloves, peeled and chopped
1 tsp. salt, salt substitute or choice of herbal seasonings
1 tsp. pepper
3 to 4 qt. water

1
Save peelings from fresh vegetables and freeze until you have enough to make a broth.
2
Peelings and ends of vegetables, such as potatoes, turnips, onions, celery, carrots or other vegetables of your choice.
3
Add enough water to cover vegetable scraps about 2-inches.
4
Season with a bay leaf, basil, peppercorns, or any other of your favorite seasonings.
5
Simmer for 1 to 1 1/2 hours. Strain and discard vegetables.
6
Freeze broth in ice cube trays or freezing jars.
7
Frozen cubes should be stored in freezer bags. The broth may be used in soups, stews or saute in place of oil.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 carrots, chopped, 2 celery stalks, chopped, 1 green pepper, chopped, 2 medium zucchini, chopped, and more.

Yes, Vegetable Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Broth

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