1 hr 20 mins
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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Units: US | Metric
- 2 tablespoons canola oil
- 2 onions, chopped
- 1 large potato, peeled and diced
- 3 large carrots, peeled and sliced
- 2 stalks celery, diced
- 1 turnip, peeled and diced
- 1 medium zucchini
- 1 (14 ounce) can diced tomatoes
- 8 cups water
- 1 cup fresh parsley, loosely packed
- 1/2 bay leaf
- 1/2 teaspoon dried thyme (to taste)
- 1Heat the oil in a large soup pot.
- 2Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
- 3Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
- 4Cook the vegetables, stirring occassionally, for about 15 minutes.
- 5Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
- 6Pour 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.
- 7Cool and refrigerate until used.
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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
- Total Fat 15.4 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 638.1 mg
- Total Carbohydrate 76.7 g
- Dietary Fiber 15.3 g
- Sugars 23.4 g
- Protein 10.2 g