Fill a stockpot full of water.
Cut up Onion, Carrots, and Celery, cut into any side chunks, Add to water.
Add enough vegetables to flavor your stock. If you question if you have added enough, then you probably need to add more.
Add salt and pepper to taste.
Let simmer on low to medium.
The slower the simmer the clearer the broth.
Strain the finished broth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (333g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 173 (48%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 73.1mg||22 %|
|Sodium 327mg||11 %|
|Potassium 1001.5mg||26 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 28.8g|
|Protein 17.8g||25 %|
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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: 362
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