Serves: 8
1. Heat all ingredients to boiling in 4-quart Dutch oven or stockpot reduce heat. Cover and simmer 1 hour, stirring occasionally.
2. Cool about 10 minutes. Strain broth through cheesecloth-lined sieve discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze for up to 6 months. Stir before measuring.
NUTRITION FACTS: 1 Cup: Calories 5 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 270mg Carbohydrate 2g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Serving is free
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Vegetable Broth recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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