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Vegetable Broth

Makes about 8 1-cup servings

A steamy cup of this broth makes a warm and comforting meal. It may also be used as an ingredient in recipes that call for broth or stock.

1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/4 cup chopped fresh parsley
6 cups water
2 teaspoons onion powder
1/2 teaspoon dried thyme
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1 15-ounce can garbanzo beans, undrained

Combine onion, carrot, celery, parsley, water, onion powder, thyme, turmeric, garlic powder, marjoram, and salt in a large pot. Cover and simmer 20 minutes.

Stir in garbanzo beans with their liquid. Transfer to a blender in small batches and process until completely smooth, about 1 minute per batch. Be sure to hold the lid on tightly and start the blender on the lowest speed.

Per 1-cup serving

  • Calories: 71
  • Fat: 1 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 12.8%
  • Cholesterol: 0 mg
  • Protein: 3.6 g
  • Carbohydrates: 12.6 g
  • Sugar: 1.3 g
  • Fiber: 2.8 g
  • Sodium: 212 mg
  • Calcium: 34 mg
  • Iron: 1.4 mg
  • Vitamin C: 4.3 mg
  • Beta Carotene: 702 mcg
  • Vitamin E: 0.2 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.