Homemade Vegetable Broth
Use as a base for soups or to boost the flavor in risottos, pasta, and casseroles!
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Servings: 1 quart
Calories: 83kcal
Ingredients
- 1 cup leeks white and light green parts, chopped
- 1/2 cup carrots sliced
- 1 tablespoon coarse sea salt
- 2 bay leaves
- 2 fresh thyme sprigs
- 2 cans diced tomatoes undrained
Instructions
- Place leeks, carrots, salt, bay leaf, thyme, and tomatoes in a large pot with 4 cups of water.
- Bring to a boil, then reduce heat and allow to simmer 10-15 minutes.
- Strain into a large bowl, pressing down on the vegetables to get as much liquid as possible.
- Return stock to the pot and discard the vegetables.
Nutrition
Calories: 83kcal | Carbohydrates: 19g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 62mg | Potassium: 378mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12283IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 3mg
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