The Mediterranean Dish · by Mark Beahm★ 5.0 (3)
How to Make Vegetable Broth
NUTRITION · PER SERVING60M COOK
CAL 1%·PRO 3%
CARBS 5G76% OF CAL
2G FIBER2G OTHER1G TOTAL SUGAR
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant vegetable stock simmered for an hour with aromatics and herbs. A foundational ingredient for soups, stews, and risottos.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 celery ribs, (finely chopped)
- 2 large carrots, (finely chopped)
- 1 leek, (sliced into thin rounds (both white and green parts))
- 1 onion, (finely chopped)
- 1 medium tomato, (finely chopped)
- 1 whole head garlic, (halved crosswise)
- 1/2 to 1 ounce dried mushrooms
- 1 small bunch fresh parsley, ((both stems and leaves))
- 6 sprigs fresh thyme
- 2 dried bay leaves
- 1 teaspoon black peppercorns
- 10 to 12 cups cold water
At a glance
PER SERVING · TIME 60M
CAL 1%·PRO 3%
CARBS 5G76% OF CAL
2G FIBER2G OTHER1G TOTAL SUGAR
FAT 0G14% OF CAL
0G SAT0G 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
- 15m
- Cook
- 45m
- Sodium
- 30mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 30MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.