Directions:
- Rinse vegetable trimmings saved previously fresh or frozen. Example, potato peels, onion skins, broccoli stalks, pepper tops and seeds, any vegetables you want. Boil down and add water until the vegetables are reduced to mush. Add water if needed up to 2 cups. Strain veggies out. You need 2 cups. Dissolve drippings or bouillon cube in broth. Set aside. In a medium saucepan, heat butter until melted. Add the flour to make a roux. Stir in veggie broth and stir continuously until boiling. Boil to desired consistency and season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.26 Kcal (951 kJ) | ||
| Calories from fat | 113.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.64g | 19% | |
|---|---|---|---|
| Cholesterol | 22.51mg | 8% | |
| Sodium | 225.92mg | 9% | |
| Potassium | 348.9mg | 7% | |
| Total Carbs | 26.72g | 9% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 5.62g | 11% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 60.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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