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Vegetable Broth

For a flavor change, replace beef or chicken broth with this tasty, so-easy-to-make broth. If you have extra broth, see the Cook’s Tip on Freezing Broth (page 51).

Recipe information

  • Yield

    Serves 8; 3/4 cup per serving

Ingredients

4 cups vegetable trimmings, such as carrots, celery, tomatoes, onions, spinach, and leeks
6 cups water
1/8 to 1/4 teaspoon pepper

Preparation

  1. Step 1

    In a stockpot, stir together all the ingredients. Bring to a simmer over medium-high heat (to prevent cloudiness, don’t let the broth reach a boil). Reduce the heat and simmer, covered, for 1 hour. Strain the broth into an airtight container, discarding the trimmings. Cover and refrigerate so the flavors blend. Reheat before serving.

  2. Cook’s Tip

    Step 2

    Keep a large airtight plastic bag in the freezer and use it for collecting vegetable peels and trimmed ends. When it’s time to make this broth, your veggies will be waiting.

  3. Nutrition Information

    Step 3

    (Per serving)

    Step 4

    Calories: 6

    Step 5

    Total fat: 0.0g

    Step 6

    Saturated: 0.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.0g

    Step 9

    Monounsaturated: 0.0g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 18mg

    Step 12

    Carbohydrates: 1g

    Step 13

    Fiber: 0g

    Step 14

    Sugars: 0g

    Step 15

    Protein: 1g

    Step 16

    Calcium: 3mg

    Step 17

    Potassium: 20mg

  4. Dietary Exchanges

    Step 18

    Free

American Heart Association Low-Salt Cookbook, 4th Edition
TagsStockCarrotRoot VegetableVegetableCeleryTomatoOnionSpinachLeafy GreensLeekVeganVegetarianDairy FreeGluten FreeNut Free5 Ingredients or FewerEasyMeal PrepSimmerCookbooks
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