Oh My Veggies · by Nicole★ 4.9 (129)
Basic Vegetable Broth
NUTRITION · PER SERVING55M COOK
CAL 5%·PRO 6%
CARBS 17G67% OF CAL
5G FIBER5G SUGAR8G OTHER
FAT 3G24% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegetable broth made from kitchen scraps, aromatics, and herbs. Use as a base for soups and braises.
componentamerican🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 2 onions (large, chopped)
- 3 ribs celery (chopped)
- 3 carrots (chopped)
- 8 cups water
- frozen vegetable scraps (2-3 cups is a good amount)
- 2 bay leaves
- parsley (a few sprigs)
- thyme (a few sprigs)
- salt and pepper (to taste, omit if you are making stock)
At a glance
PER SERVING · TIME 55M
CAL 5%·PRO 6%
CARBS 17G67% OF CAL
5G FIBER5G SUGAR8G OTHER
FAT 3G24% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 81mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 57mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 81MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.