Vegetable Broth Recipe

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Vegetable Broth
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Ingredients:

Directions:

  1. Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour.
  2. Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 4 to 6 months. Yield: 5-1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 132.26 Kcal (554 kJ)
Calories from fat 52.87 Kcal
% Daily Value*
Total Fat 5.87g 9%
Cholesterol 0.21mg 0%
Sodium 538.12mg 22%
Potassium 492.78mg 10%
Total Carbs 17.47g 6%
Sugars 7.16g 29%
Dietary Fiber 4.04g 16%
Protein 3.54g 7%
Vitamin C 13.8mg 23%
Vitamin A 0.4mg 12%
Iron 1.6mg 9%
Calcium 105.2mg 11%
Amount Per 100 g
Calories 22.33 Kcal (93 kJ)
Calories from fat 8.93 Kcal
% Daily Value*
Total Fat 0.99g 9%
Cholesterol 0.04mg 0%
Sodium 90.87mg 22%
Potassium 83.21mg 10%
Total Carbs 2.95g 6%
Sugars 1.21g 29%
Dietary Fiber 0.68g 16%
Protein 0.6g 7%
Vitamin C 2.3mg 23%
Vitamin A 0.1mg 12%
Iron 0.3mg 9%
Calcium 17.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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