Vegetable Broth

11 55 108
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Vegetable Broth
Health Highlights


1 tbsp Extra virgin olive oil
5 clove(s) Garlic (minced)
2 large Yellow onion (chopped)
3 medium stalk(s) Celery (chopped)
3 medium Carrots (chopped)
8 cup Water
2 1/2 cup Frozen vegetable mix (vegetable scraps)
2 leaf Bay leaf
2 sprig Parsley, Italian, fresh
2 sprig Thyme, fresh
1 pinch Salt and pepper (to taste, omit if making stock)


Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.

Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.

Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer.


Nutrition Facts

Per Portion

Calories 108
Calories from fat 26.4
Calories from saturated fat 4.2
Total Fat 2.9 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 106 mg
Potassium 448 mg
Total Carbohydrate 19.8 g
Dietary Fiber 5.9 g
Sugars 3.9 g
Protein 3.7 g

Dietary servings

Per Portion

Vegetables 2.4

Energy sources


Meal Type(s)