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Pacific Foods Organic Low Sodium Broth Vegetable -- 32 fl oz

Pacific Foods Organic Low Sodium Broth Vegetable
  • Our price: $3.69

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Pacific Foods Organic Low Sodium Broth Vegetable -- 32 fl oz

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Pacific Foods Organic Low Sodium Broth Vegetable Description

  • 1 Step Easy Open Cap
  • Gluten Free and Low Sodium
  • USDA Organic

Bursting with flavor

Nature's Bounty is captured in our rich, organic vegetable broth that's a perfect start to so many dishes. We've simmered savory leeks, onions and garlic, adding carrots and celery and vine-ripened tomatoes for garden fresh flavor.


Get Creative in the Kitchen

  • Add a dash of extra flavor to your favorite soups
  • Substitute in place of water for more flavorful rice or pasta
  • Reheat leftovers by adding a little broth for an instant refresh


Ready to use in any recipe calling for broth stock or water. Shake well for full flavor

Refrigerate after opening, and use within 7-10 days.

Do not microwave container.

Free Of
Gluten, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: 4
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium120 mg5%
Total Carbohydrate3 g1%
   Dietary Fiber1 g4%
   Total Sugars1 g
Protein1 g
Other Ingredients: Water, carrots*, celery*, onions*, leeks*, tomato puree (tomatoes*, sea salt, citric acid)*, mushrooms*, garlic*, spices, sea salt.


The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Creamy Vegetarian Mushroom Stroganoff

Where’s the beef? Not in this vegetarian mushroom stroganoff. Instead of sirloin and sour cream, this dish features mushrooms, egg noodles and coconut milk, flavored with onion, garlic, shallot, vegetable broth and paprika. Easily make the recipe vegan by using plant-based fettuccine or serving the mushrooms and sauce over rice or potatoes. Another perk? You can get this meal to the table in less than 45 minutes, so it’s perfect for Meatless Mondays or any day of the week you need a simple, one-pot meal!

Vegetarian Mushroom Stroganoff in White Dutch Oven |

Creamy Vegetarian Mushroom Stroganoff

  • 12 oz. egg noodles (use egg-free noodles for vegan version)
  • 8 oz. baby mushrooms (sliced)
  • 1 medium yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 shallot (minced)
  • 2 cups vegetable broth (or bone broth if not vegetarian)
  • 1 tsp. smoked paprika
  • 1 Tbsp. butter
  • 1 Tbsp. Bob’s Red Mill Flour
  • ½ can coconut milk
  • Salt and pepper
  • 1 Tbsp. avocado oil
  1. Cook noodles according to package directions. Drain. Set noodles aside. (To make dish in only one pot, cook noodles in Dutch oven, then remove once cooked. To save time, prepare rice noodles first and while they cook, chop veggies.)
  2. Heat Dutch oven over medium. Once hot, add oil and sauté diced onion for about 3 minutes.
  3. Add garlic and shallot to pot and cook for 1 minute more.
  4. Add butter and mushrooms and stir. Season with smoked paprika, salt and pepper. Cook for about 3 minutes.
  5. Add broth, coconut milk and flour, making sure there are no clumps in the flour.
  6. Add noodles and stir well to combine.
  7. Top mixture with sprig of rosemary. Reduce heat to low, cover and cook for 20 minutes.
  8. Adjust seasonings to taste.

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