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Vegetable Broth

Vegetable Broth Recipe

  • 1 onion, unpeeled
  • 1 parsnip, unpeeled
  • 2 cloves garlic, unpeeled, lightly crushed
  • 2 ribs celery with leaves, cut into large chunks
  • 2 carrots, unpeeled, cut into large chunks
  • 2 leeks, trimmed, well rinsed, and cut into large chunks
  • 8 white mushrooms, cut in half
  • 2 tomatoes, cut in quarters
  • 4 new potatoes, unpeeled, cut in half
  • 4 whole cloves
  • 8 sprigs fresh flat-leaf parsley, stems lightly crushed
  • 2 sprigs fresh dill
  • 1 bay leaf
  • 8 whole black peppercorns
  • 1 teaspoon coarse or kosher salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 11kcal (1%)
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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