World's Greatest Vegetable Broth Recipe

Recipesfull introduces to you: Healthy Lunch Recipes. (World's Greatest Vegetable Broth Recipe). This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Brief

Servings: 8

Yield: 2 quarts

World's Greatest Vegetable Broth Recipe

Ingredients

1 pound celery

1 ½ pounds sweet onions

1 pound carrots

cut into 1 inch pieces

1 pound tomatoes

cored

1 pound green bell pepper

cut into 1 inch pieces

½ pound turnips

cubed

2 tablespoons olive oil

3 cloves garlic

3 whole cloves

1 bay leaf

6 whole black peppercorns

1 bunch fresh parsley

chopped

1 gallon water

Toasted Buckwheat Tabbouleh

Lunch

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Remove leaves and tender inner parts of celery and set aside.

Step 3

Toss onions carrots tomatoes bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize this will take over one hour.

Step 4

Put the browned vegetables celery garlic cloves bay leaf pepper corns Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.

Step 5

Pour the broth through a colander catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold don't waste them!

Nutritional Information

World's Greatest Vegetable Broth Recipe

Servings Per Recipe:8

Calories: 133.3

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 23.3g 8%

Dietary Fiber: 6.6g 26%

Sugars: 11.2g

Fat: 4g 6%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 11055.7IU 221%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.4mg 28%

Vitamin C: 80.7mg 135%

Folate: 77.3mcg 19%

Calcium: 113.2mg 11%

Iron: 1.7mg 9%

Magnesium: 46.8mg 17%

Potassium: 801.8mg 23%

Sodium: 131.5mg 5%

Thiamin: 0.2mg 21%

Calories From Fat: 36.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.