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    You are in: Home / Recipes / Vegetable Broth Recipe
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    Vegetable Broth

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Scrivener1's Note:

    I found this in my Fanny Farmer Cookbook. The recipe below is the way I make it. The original recipe called for 1 large tomato, seeded and chopped, instead of the canned tomatoes. It also calls for 1 tsp. salt, or to taste. 1 c. eggplant is an optional ingredient, and you may substitute the zucchini with 1 c. sliced green beans. The recipe also called for vegetable oil, but I use canola or olive oil because they have less saturated fat. Last, it calls for 8 sprigs parsely.

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    Ingredients:

    Serves: 2

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large soup pot.
    2. 2
      Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
    3. 3
      Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
    4. 4
      Cook the vegetables, stirring occassionally, for about 15 minutes.
    5. 5
      Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
    6. 6
      Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
    7. 7
      Cool and refrigerate until used.

    Ratings & Reviews:

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    Nutritional Facts for Vegetable Broth

    Serving Size: 1 (1792 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 458.0
     
    Calories from Fat 138
    30%
    Total Fat 15.4 g
    23%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 638.1 mg
    26%
    Total Carbohydrate 76.7 g
    25%
    Dietary Fiber 15.3 g
    61%
    Sugars 23.4 g
    93%
    Protein 10.2 g
    20%

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