Day 252: Canned Vegetable Broth

"If you won't drink it, don't cook with it."

If it's true for wine, should it hold true for vegetable broth?

Ever since making Light Vegetable Stock, I've been wondering what a canned version would be like.

And much to my surprise, this Swanson's product isn't undrinkable. It has overtones of hay and undertones of something rooty. Most of all, however, it's salty-salty-salty.

Would I drink it? No. Would I cook with it? In a pinch.

And for those who aren't vegetarians, is there a convenience broth?
I think so, the Swanson's 100% Natural Goodness recommended by Cook's Illustrated.

(c) Copyright 2005 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I do buy this sometimes, mostly when it's on sale 3/$1.00 at my local market. Thanks for the tip on the Natural Goodness variety. I will look for it at Wild Oats. I think you are astute on how making vegetable stock feels like wasting veggies, whereas making chicken or beef stock feels like creating something from nothing. I think I'll try saving my veggie scraps in the freezer like I do my meat scraps so I can feel like I am being frugal (not in my nature normally!) when I make some veggie stock!

  2. making vegetable (or meat) stock doesn't feel like wasting good veggies if you use scraps: onion skins, peelings, other bits you would normally throw out. keep them in an old yogurt container until it's full, then whip up a batch!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna