Try this Light Vegetable Broth (Vegan) recipe, or contribute your own.
Suggest a better descriptionRecipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (5865g) | ||
Recipe Makes: 1 | ||
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Calories: 1474 | ||
Calories from Fat: 69 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 736.6mg | 25 % | |
Potassium 9483.7mg | 250 % | |
Total Carbohydrate 316.8g | 93 % | |
Dietary Fiber 72.8g | 291 % | |
Sugars, other 244g | ||
Protein 49.5g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1474
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