Vegetable Broth Recipe

By | April 11, 2014
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pancreatitis-vegetable-brothI’m going to give you another of my secret weapons. A food for pancreatitis that I still use to this day, my special pancreatitis vegetable broth. This broth can be used anytime. It is especially good for those just coming out of an acute pancreatitis attack or if you are still suffering pain and nausea from chronic pancreatitis.

I know that I have recommended fresh organic vegetable juice or low sodium V8 juice. The fresh organic vegetable juice made from tomato, carrot, spinach, broccoli, celery, onion and garlic is hard to beat and is much better than this broth but …

What do you do if you don’t have a juicer?

You either buy a juicer so you can juice organic vegetables or you buy low sodium V8 juice. Unfortunately the V8 juice has been processed so much there is very little nutrient value. V8 juice is rich in potassium but lacks in everything else.

Pancreatitis Vegetable Broth Recipe

vegetable-broth-1This is not a fancy recipe and I’m not a chef so don’t expect a miraculous, mouth-watering delicacy. It’s just a vegetable broth that your inflamed pancreas should easily tolerate and will be far superior in nutrients than V8 juice. Be sure to use ORGANIC vegetables for your pancreatitis vegetable broth.

    • 2 tomatoes
    • 2 potatoes
    • 2 carrots
    • 1 cup of sliced celery
    • 1 cup of chopped broccoli
    • 1 cup of scrunched up spinach leaves
    • 1/2 cup of sliced onion
    • 1 clove of fresh garlic (smashed)
    • Salt and pepper to taste

Make sure everything was washed good before preparation. Cut the stem out of the tomatoes, put them in a pot and then crush them. Next peel the potatoes, set the potatoes aside and put the skins in a pot . Peel the carrots and put the skins in the pot and save the carrots with the potatoes. Put them into a bowl that will be large enough to hold all the vegetables you are putting into the pot (you remove the potato and carrot skins later and keep the rest).

Throw all the other ingredients into the pot and add enough water to cover the vegetables. If you want a bigger pot of broth just use more vegetables. Turn heat up and watch for the water to steam. NOT BOIL just steam.

Check the temp with a gauge. You want it at 180/190. Just under boiling. Cover the pot and simmer at that temp for about 10 minutes to kill any bugs (E coli, norovirus, salmonella). Then turn the heat off and let the vegetable broth steep for another 5 – 10 minutes.  This leaches the vitamins and minerals from the potato and carrot skins and the other veggies.

Vegetable-BrothNow get a strainer and strain the broth so you have nothing but a nice vegetable broth. Viola you have my pancreatitis vegetable broth. Salt and pepper to taste and drink up.

You can also use it to make vegetable soups etc. Just remember the more you cook stuff the less nutrient value it retains because heat kills live enzymes, vitamins, antioxidants, phytonutrients and a lot of minerals.

Remove the skins and keep the other veggies. You can now freeze the leftover veggies, including the peeled potatoes and carrots and use them to make soup or boiled taters, carrots and onions. Nothing but the skins go to waste unless you don’t like soup or potatoes, carrots and onions. Give my pancreatitis vegetable broth a try and see how it works for you.  🙂

15 thoughts on “Vegetable Broth Recipe

    1. The Health Guy Post author

      Yes, they should be fine but not when he’s sick. IF it were me who was sick I wouldn’t eat. I’d fast. I’d drink water (sips) to stay hydrated. I’d take Ibuprofen 800 mgs and the supplements I mention on this blog (grape seed extract, curcumin and vit C). But you and he need to do what you folks and his doc think is best.

  1. Denise (but I can't find my earlier post so I don't know if I gave my whole name before)

    Health Guy! I’m back after being gone for almost a year. I fell off the wagon and let myself have a few “no-nos” — chips and queso, cookies, french fries. I wasn’t having pain and was only having a bit at a time so I thought it was okay, but of course I was wrong and ended up having an acute attack. I’ve now re-freshed my supplements and am taking them and drinking white grapefruit juice. I did a three day fast and my gut feels pretty “okay” but not completely normal and I’m still having oily stools (??) I’m looking at what will be okay for juices and this vegetable broth sounds wonderful! I’m thinking I should leave out the potatoes until my stools are normal again and I’m feeling completely normal. What are your thoughts?

    1. The Health Guy Post author

      Denise the potatoes will be fine. that broth is simply broth made of skins and peelings of various vegtables in order to leech out the minerals most of which are found in the skins. potato skins contain a lot of potassium and other goodies. I think you should stick to the diet and supplements 🙂

      1. Denise

        Thanks! I made the broth and it was delicious!!! I was able to have it for three meals – would have been four, but my significant other accidentally threw it away. 🙁 I’m on to eating actual food, but still no fat, and taking the supplements. Thanks, so much, for all of your info!!

  2. John

    Healthy guy, thanks for the broth recipe. I’m going to try it but have two questions for you.

    1)So once you make the broth and strain it, do you discard the broccoli, celery and spinach or do you put it back in the broth to consume as a soup, or do you just freeze it with the carrot and potatoes skins? If so when/how do you eat these at later time?

    2)Can you eat this as a soup without straining it at all?



    1. The Health Guy Post author

      IF I have already “juiced” those ingredients I just eith eat them or chuck them. IF I didn’t juice them first i eat them with the broth (except for the carrot and potato skins – strain those out or scoop them out) lol That broth is just another way to get a dose of vitamins and minerals.

  3. Jackie

    You place just the skins in the pot to steep right?
    The picture shows everything going into the pot at once.
    Just want to be sure I do this right.

    1. The Health Guy Post author

      Hi Jackie – yeah to make the broth I just use the skins. Sorry that pic is deceiving but I couldn’t find one with just skins lol. I doubt using the whole veggies would harm the broth but the skins hold the majority of the vitamins and minerals. Then you have the rest of the veggies to juice or make soup or whatever.

  4. Marlene Toavs

    I I survived an attack by eating a 3 ingredient green soup; now can’t find the recipe. two ingredients were green beans and zucchini. Can’t remember the third? anyone know what it is?

  5. Joe M

    Tumeric, cinnamon, dried ginger, sage. Add all of these to this exact soup teaspoon each. Tumeric is the best anti inflammatory spice in the world. It is the only known way to injest cucrimin which is the anti inflammatory compound in tumeric. These spices saved my life. I’ve had chronic pancreatits for a year now and after 3 weeks in the hospital (1/3 weeks in the ICU) this stops an acute attack or chronic pain within 40 minutes. I also take 500 mg tumeric capsules 2x daily. $20 at vitamin shoppe for a month supply

    1. The Health Guy Post author

      Hey Joe thanks for the tip. Adding turmeric, cinnamon, dried ginger and sage to the broth is an excellent idea. You can actually get curcumin in capsule form which is lot stronger than regular turmeric. But turmeric is good.

    2. Kim

      How much do you add of each spice?
      I am currently have a bout with pain,
      and would like to try this.

    3. Nikkea

      Joe, one of my best friends is having a similar experience. She was in the hospital for 19 days with 17 in ICU. She has a severe case of pancreatitis, she has been home for a few weeks now but is still unable to eat. She can barely tolerate broth and her pain is severe. She is using regular broth from either a can or prepackaged or such now for broth…I started wondering if something more organic might be helpful. Any advice/share your recipe?


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