x 14½ ounce can vegetable broth
Vegetable broth is low in calories and fat, typically providing minimal protein; its primary nutritional value derives from minerals like sodium and potassium, depending on formulation. Unsalted or reduced-sodium varieties may offer more nutritional control in salt-conscious diets.
About
Vegetable broth is a flavorful liquid made by simmering vegetables, aromatics, and sometimes herbs and spices in water, then straining solids to produce a light, savory stock. The standard commercial product is typically sold in canned form (14.5 ounces is a standard North American package size) and contains a blend of vegetables such as carrots, celery, onions, and tomatoes, along with salt and seasonings. Unlike vegetable stock, which relies primarily on structural plant matter for body, vegetable broth emphasizes extracted flavors from vegetables and is designed for immediate use. It serves as a vegetarian alternative to meat or chicken broths and is shelf-stable when unopened.
Culinary Uses
Vegetable broth functions as a foundational ingredient in vegetarian and vegan cooking, used to build flavor in soups, stews, risottos, and grain dishes. It replaces meat broths in recipes ranging from French mirepoix-based soups to Asian-inspired noodle broths. Home cooks often use it to cook grains such as rice or quinoa for added flavor, to deglaze pans, or to create pan sauces. Commercial vegetable broth, particularly in canned form, offers convenience for quick weeknight cooking, though it is often salted for preservation and should be accounted for when seasoning final dishes.