Simmering vegetables in chicken broth and fresh minced garlic will bring out the best flavor in whatever combination you may choose.

Recipe Summary

prep:
10 mins
additional:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

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Recipe Tips:

Ingredient Note: For the cut up vegetables, use a combination of broccoli florets, cauliflower florets, sliced carrots, and sliced celery.

Note: Swanson(R) Seasoned Chicken Broth with Roasted Garlic is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.

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Nutrition Facts

28 calories; protein 1.7g 4% DV; carbohydrates 5.6g 2% DV; fat 0.3g 1% DV; cholesterol 1.5mg 1% DV; sodium 282.9mg 11% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2015
I thought these vegetables were good. I would compare them more to steamed vegetables versus sautéed vegetables in texture and taste. The 2 minced cloves of garlic do impart a light garlic flavor. I found that 1 3/4 of a cup was basically equivalent to a 14.5 oz can of Swanson Broth. I used the Natural Goodness 33% less sodium type. 4 cups of vegetables seems like a lot but after cooking it is maybe 3 servings as a side dish. I ended up with quite a bit of leftover broth. So I am saving it to steam some more tomorrow or the next day. Also watch the vegetables carefully. I cooked them for 5 minutes as an initially suggested time and they were very tender. Next time I am going to try 3 minutes as I prefer a little more crispness myself. This is a very healthy way to prepare vegetables. Read More
(5)
16 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/09/2015
I thought these vegetables were good. I would compare them more to steamed vegetables versus sautéed vegetables in texture and taste. The 2 minced cloves of garlic do impart a light garlic flavor. I found that 1 3/4 of a cup was basically equivalent to a 14.5 oz can of Swanson Broth. I used the Natural Goodness 33% less sodium type. 4 cups of vegetables seems like a lot but after cooking it is maybe 3 servings as a side dish. I ended up with quite a bit of leftover broth. So I am saving it to steam some more tomorrow or the next day. Also watch the vegetables carefully. I cooked them for 5 minutes as an initially suggested time and they were very tender. Next time I am going to try 3 minutes as I prefer a little more crispness myself. This is a very healthy way to prepare vegetables. Read More
(5)
Rating: 4 stars
08/11/2015
We really enjoyed the simplicity of this dish! The amount of garlic could be adjusted to individual taste. I think the amount of broth to vegetables is a bit extreme you could get away with about 1/2 cup of broth to steam 4 cups of veggies. Seems a severe waste of broth to me unless you used it to steam a few times or added it to another dish. Read More
(2)
Rating: 4 stars
11/04/2016
In an effort to keep it low sodium I used 2 c water 2 tsp sodium free chicken bouillion 2 cloves garlic and 1 tsp italian seasoning. I brought that to a boil first and then added 6 cups mixed:broccoli cauliflower red and green bell pepper and carrots to simmer for 5-6 minutes. Very tasty. Read More
(2)
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Rating: 4 stars
09/13/2015
We really enjoyed this simple way to make great flavored vegetables. The only thing was would do differently is use the celery peppers instead of the cauliflower. Would be a great addition to any weeknight meal. Read More
(1)
Rating: 4 stars
08/28/2015
This is a basic but easy side dish for a weeknight dinner. I didn't use the cauliflower because I didn't see the note at the bottom of the recipe but it was still good with the other vegetables. The chicken stock lent it a nice flavor and the garlic was the right amount. Read More
(1)
Rating: 4 stars
08/01/2018
Boiling veggies removed so many nutrients. Steam them instead in a basket using stock instead of water. Read More
(1)
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Rating: 5 stars
01/19/2016
Fantastic! I used green beans peppers broccoli and carrots and for the broth I used Better Than Bouillon. This recipe is a keeper! Read More
(1)
Rating: 4 stars
08/11/2015
This recipe was so easy to get together but the chicken broth and garlic gave the vegetables much more flavor than just steaming in water. It did seem like there was a lot of broth for steaming so the vegetables had more of a boiled flavor than steaming to me. Read More
Rating: 5 stars
08/08/2015
The broth and garlic add great flavors to sometimes boring vegetables. Read More