Try this Basic Vegetable Broth recipe, or contribute your own.
Suggest a better descriptionCorasely chop the vegetables and place in a large stockpot with the chile and herbs. Add the peppercorns and salt. Add 12 cups water (or enough to cover the vegetables) and bring to a boil, skimming any foam that forms on top. Lower the heat and simmer for about 2 hours, uncovered. Strain the broth into another pot and discard the vegetables. Taste for seasoning, adding more salt if necesary. You may cool and refrigerate the broth for up to a week, and it may be frozen. Per serving: 279 Calories (kcal); 2g Total Fat; (5% calories from fat); 9g Protein; 64g Carbohydrate; 0mg Cholesterol; 5879mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (832g) | ||
Recipe Makes: 1 servings | ||
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Calories: 379 | ||
Calories from Fat: 35 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3649.3mg | 126 % | |
Potassium 2668.3mg | 70 % | |
Total Carbohydrate 89.3g | 26 % | |
Dietary Fiber 29.6g | 119 % | |
Sugars, other 59.7g | ||
Protein 16.1g | 23 % | |
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: 379
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