Heart-Healthy Vegetable Broth
Nourish your body and soul with this Heart-Healthy Vegetable Broth, a wholesome and flavorful base for soups, stews, or a comforting sip on its own. Packed with nutrient-rich ingredients like carrots, celery, zucchini, and tomatoes, this recipe offers a medley of fresh flavors enhanced with aromatic herbs like parsley and thyme. Made without added salt, it's perfect for promoting heart health while maintaining bold, natural taste. Simmered gently for an hour, this broth is a great way to extract every drop of goodness from the vegetables, creating a versatile liquid that can transform your meals or act as a warming pick-me-up. Easy to prepare and ideal for meal prep, this low-calorie, vegan recipe can be stored in the fridge or freezer to ensure you always have a healthy option ready to go. Optimize your cooking routine and support your wellness journey with this homemade vegetable broth!
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 stalks Celery stalks
- 1 medium Yellow onion
- 5 cloves Garlic cloves
- 1 medium Zucchini
- 1 large Tomato
- 2 leaves Bay leaves
- 1 bunch Fresh parsley
- 6 sprigs Fresh thyme
- 0.5 teaspoons Ground black pepper
- 12 cups Water
Instructions
Wash all vegetables thoroughly under running water.
Peel the carrots and cut them into 1-inch pieces. Chop the celery stalks into 1-inch pieces as well.
Peel and quarter the onion. Smash the garlic cloves with the flat side of a knife to slightly crush them.
Cut the zucchini into chunks and quarter the tomato.
In a large stockpot, combine the carrots, celery, onion, garlic, zucchini, tomato, and bay leaves.
Add the parsley bunch, thyme sprigs, and ground black pepper to the pot.
Pour in 12 cups of water and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to a gentle simmer and let the broth cook uncovered for 60 minutes. Stir occasionally to prevent sticking and ensure even extraction of flavors.
Remove the pot from the heat and allow the broth to cool slightly.
Using a fine-mesh strainer or cheesecloth, strain the broth into a large bowl or another pot, discarding the solids.
Taste the broth and adjust with more black pepper if needed. Avoid adding salt to keep the recipe heart-healthy.
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3967 mg | 172% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 45.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2445 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
