Vegetable and Herb Broth
105 mins (prep 15, cooking 90)
11 ingredients
4 servings
An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods.

Categories:  mushroom , beginner-cook , 3-steps-or-less , soups-&-stews , <-4-hours , stocks , oamc~freezer~make-ahead , time-to-make , vegan , easy , number-of-servings , carrots , vegetarian , vegetable ,
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Serving Size (538.89 g)
Servings 4
Amount per Serving
Calories 22.65 Calories from Fat 5.31
% Daily Value *
Total Fat 0.59g 3.65%
Saturated Fat 0.1g 1.94%
Trans Fat 0.0 %
Cholesterol 0.3mg 0.4%
Sodium 174.67mg 29.11%
Total Carbohydrate 3.36g 4.48%
Dietary Fiber 0.66 g 10.58%
Sugars 1.18 g %
Protein 2.05g 16.36%
Vitamin A 0.64IU% Vitamin C 2.6mg%
Calcium 24.27mg% Iron 0.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
celery ribs, medium carrots, fresh thyme, fresh parsley