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How to Make Vegetable Broth with Veggie Scraps
JESSIKER BAKES14Ingredients
65Minutes
90Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 stalks celery (chopped)
- 3 medium carrots (chopped)
- 2 red onions (or leeks or shallots, or all if you have)
- 5 cloves garlic (you can lessen, I love adding garlic)
- 3 sprigs thyme
- 1 handful parsley
- 3 cups veggie (frozen, scraps)
- 12 cups filtered water
- mushrooms
- bell peppers
- 1/2 tsp. salt
- 10 peppercorns
- 1 chili pepper (or scotch bonnet pepper, helps to deepen flavours)
- 1/4 cup liquid aminos
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium430mg18% |
| Potassium550mg16% |
| Protein4g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A170% |
| Vitamin C80% |
| Calcium10% |
| Iron6% |
* 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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