Recipe Summary

12 cups (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine all ingredients except salt in an 8-quart stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 3 hours. Strain mixture through a cheesecloth-lined colander into a large bowl, pressing vegetables with the back of a spoon to remove as much liquid as possible; discard solids. Stir in salt.

  • Note: Store broth in refrigerator in an airtight container for up to 1 week. Pour 2 cups broth into freezer-safe containers; freeze for up to 3 months.

Nutrition Facts

7 calories; calories from fat%; fatg; saturated fatg; mono fatg; poly fatg; protein 0.2g; carbohydrates 1.6g; fiber 0.3g; cholesterolmg; iron 0.1mg; sodium 199mg; calcium 5mg.