Try this Vegetable Broth recipe, or contribute your own.
Suggest a better descriptionMakes 6 cups (12 servings) Vegetable Broth can be hard to find sometimes; keep this easy vegetable broth on hand because the store-bought variety can also be expensive. To freeze it, spray a 12-cup muffin tin with nonstick cooking spray; ladle 1/4 cup broth into each cup and freeze. When the broth is solid, pop each out of the tin and freeze in resealable freezer bags. 1. In a large saucepan, heat the oil. Add the carrots, leeks, celery and onions; cook, stirring as needed, until softened, about 10 minutes. Stir in the tomato paste, parsley, basil and garlic; cook 1 minute. 2. Add the peppercorns, bay leaf and 7 cups water; bring to a boil. Reduce the heat and simmer, covered, about 1 hour. Strain, discarding the solids. Refrigerate, covered, up to 1 week, or freeze up to 3 months. SERVING PROVIDES: 17 Bonus Calories. PER SERVING: 17 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 41 mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 0 g Protein, 0 mg Calcium . 0 POINTS Recipe by: Weight Watchers Versatile Vegetarian
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 12 servings | ||
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Calories: 22 | ||
Calories from Fat: 7 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3mg | 0 % | |
Potassium 85.6mg | 2 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 2.8g | ||
Protein 0.8g | 1 % | |
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: 22
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