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How to Make Vegetable Broth from Veggie Scraps
IT DOESN'T TASTE LIKE CHICKEN8Ingredients
50Minutes
20Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 veggie (Freezer bag full of, Scraps, onion ends, leftover herbs, carrot peels, broccoli stems, kale stems, squash skins, mushroom stems, celery ends, or any veggie scraps you have)
- 12 cups water
- 2 bay leaves
- 1 tsp. whole peppercorns
- 1/2 tsp. salt (optional)
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NutritionView More
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20Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories20Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium110mg5% |
| Potassium55mg2% |
| Protein0g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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