Vegetable Broth
| Nutrition Information | |
| Calories: | 205 |
| Total Fat: | 4.9g |
| Saturated Fat: | 0.6g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 112mg |
| Carbohydrates: | 38.5g |
| Dietary Fiber: | 6.2g |
| Sugars: | 13.8g |
| Protein: | 3.9g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 49.2mg (82%) |
| Calcium: | 109mg (10%) |
| Iron: | 1.3mg (7%) |
Ingredients
Instructions
*Use this savory stock instead of chicken or meat broth. Make up a batch and freeze it to use as needed. This recipe makes about 1 quart. *
1 teaspoon oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1/2 cup peeled, diced sweet potatoes
1/2 cup peeled, diced turnips or parsnips
2 cloves minced garlic
1 teaspoon dried thyme
1 bay leaf
1 quart water
1/2 teaspoon black pepper
1/4 cup minced fresh dill
Directions:
Heat a large pot or Dutch oven over medium-high heat. Add the oil and sauté the onions, celery and carrots until golden, about 5 minutes. Add the rest of the ingredients and bring to a boil. Lower heat to simmer and simmer for about 45 minutes. Drain, cool and refrigerate broth for up to one week or freeze up to 6 months.
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