• prep: 10 min
  • cook: 50 min
  • total: 1 hr
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  • servings:
  • Summary

    Make a batch of Mexican Vegetable Broth to use throughout the week in your favorite Mexican inspired recipes, like soup or rice. This basic broth packs a ton of flavor when used in place of water.

    Ingredients

    • 3 Carrots
    • 3 Celery Stalks
    • 1 White Onion, halved
    • 5 Garlic Cloves, peeled
    • 2 Bay Leaves
    • A few fresh Cilantro sprigs
    • ½-1 Tsp Course Black Peppercorns
    • ½ Tablespoon Salt, or to taste
    • 10-12 Cups Filtered Water

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 273 % Daily Value *
    • Total Fat: 1 g 1.95%
    • Saturated Fat: 0 g 1%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 4071 mg 169.64%
    • Calcium: 336 mg 33.65%
    • Potassium: 1574 mg 44.98%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 14.11%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 62 g %
    • Dietary Fiber: 17 g 69.04%
    • Sugar: 25 g
    • Protein: 8 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1300.47%
    • Vitamin C 74.98%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables12
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total5 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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