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Vegetable Broth
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Vegetable Broth
Recipe Amount:
8 Cups
Serving Size:
1 Cup
Sodium per Serving (mg):
43
Ingredients
- 1 Bell Pepper - Stemmed, Chopped
- 3 Carrots - Peeled, Chopped
- 4 Celery Stalks - Chopped
- 2 Onions - Chopped
- 12 Garlic Cloves - Crushed
- 1 Tbl Black Pepper
- 3 Slicing Tomatoes - Halved
- 2 Tbl Fresh Ginger - Peeled, Sliced
- 4 Bay Leaves
- 1 Zucchini - Chopped
- 1 Sprig Fresh Rosemary
- 3 Sprigs Fresh Oregano
- 7 Sprigs Fresh Thyme
- 1 Cup Fresh Parsley
- 8 Cups Water
Preparation
Step 1:
Add all ingredients to the Instant Pot and pressure cook for 30 minutes.
Step 2:
Strain the herbs and vegetables and pour broth into mason jars. Store in the refrigerator and use within 4 days.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
You can add a variety of different vegetables to the broth, but avoid using plants in the brassica family (broccoli, cabbage, cauliflower, kale, etc. They can create a bitter flavor.)
Additional Notes
You can make this stock over the stove. Bring to a boil over medium-high heat. Then reduce heat to low to medium-low heat and cook, covered for 3 hours.
Estimated Nutritional Information:
Serving Size:
1 Cup
Calories (kCal):
64
Fat (g):
0
Cholesterol (mg):
0
Sugar (g):
7
Protein (g):
2
Fiber (g):
4
Sodium (mg):
43
Potassium (mg):
505
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