(2 pack) Great Value Gluten-Free Vegetable Broth, 32 oz Carton, Shelf-Stable, No Allergens

Great Value reduced sodium chicken broth is as good as any other name brand broth. Just learned something from my Niece over Thanksgiving meal; since several family members are lactose intolerant and she ran out of special milk; she added a little bit of this chicken broth to the mashed potatoes because she did not have special milk. We could not believe our taste buds; no one knew she used a small amount of chicken broth in the mashed potatoes and they tasted great! No one complained or even knew until later. I guess in an emergency you can make do with what you have! She also had gravy if you wanted it.

When I put meat in the crock pot, I use beef broth or chicken broth instead of water. I'm a live-alone man who has had no cooking lessons. I often make "Bachelor Stew", which is what I call any crock-pot (or other types) of meal where I toss in whatever I happen to have on hand. When cooking pork or beef, or even chicken, chopped up in the crock pot, instead of adding water, I add beef broth. I even use some when cooking ground beef for chili. When cooking spaghetti or noodles, I use broth instead of water to cook them in.

I use great value broths a lot. The chicken broth the most for my chicken and dumplins, chicken and rice, potato and sausage soup, garlicky cheese baked potatoes and more. great value is great tasting and priced so everyone can afford to use it in their recipes. The name brand has nothing on this Great Value item.

I wonder if folks think this is salty? It was one of the items I had to rate. I don't think it is. That might be because I like salty so, to me, it is just right. I like to make Italian Wedding Soup with this. That means adding meatballs, carrots, arugula, and pasta. If there is extra salt, it improves the favor of all these additions and makes this soup (and broth) one of my favorite meals.

This is a must have at home. It is a versatile item that can be used in so many ways. I use it to make some fast and easy chicken and dumplings, chicken and dressing. But it can be used in soups. Just use your imagination. Quick and easy to use, just shake it, open and pour, heats up nicely on the stove top. Like flavored broth to drink, try this.

Behold the great carton of beef broth, vast in measure and mighty in purpose. This is no minor provision, but a staple of the Realm itself. From the Crockpot Chamber to the Iron Skillet, from simmering sauces to hearty soups, it flows as the binding spirit of countless feasts. Rich in flavor and steady in depth, it awakens meats, softens grains, and strengthens every vessel it enters. The large box stands ready in the Cold Vault, prepared to answer any culinary summons. Without it, many dishes would falter. With it, they rise. Kitchen of the Realm Verdict: Pillar of the Realm.

This broth is a staple in my kitchen. I use it nearly every time I cook. It provides the liquid I need and makes everything taste better instead of using plain water, like I used to. I love using it in my pressure cooker. I use it in place of other broths and get excellent results, so I trust it completely.

Maybe because the price is cheaper than other known brands, but the veggie broth is very flavorless. Maybe the percentage of actual vegetables used is miniscule which reflects on the taste. It even smells more like plain water. I am a salt minimalist, so I prefer buying any and all foods without salt or very minimal salt. Thus I appreciate my palate not coated with salt taste as even more expensive facsimiles have. I use this blander broth to expand volume of other soups. I will use food leftovers and make soup with this broth. Any bland tasting meat or veggie broth can be flavor enhanced by adding a few drops of other seasonings or other bottled flavorings as Worchestershire or Hoisin or good quality Balsamic vinegar or even BBQ sauce, or even a bit of good quality soy sauce. I even add a bit of fresh ginger to give the entire soup a subtle essence of Asian flavor. I also prefer having veggie based broths which can be compatible with any meat or poultry when out of specific beef or poultry broths. Any broth, basically, can turn even many dark green leafy salads mixes, or bagged raw cole slaw shreds, pre-cooked pasta or rice into one meal soups full of nutrition. I also add inexpensive priced bags of onion crisps as toppings. I also use inexpensive priced beef and chicken broths, instead of butter or other fatty oils, to rejuvenate and add moisture when reheating (at low temperature) cooked meats and poultry

When my aunt is a vegetarian and we moved in together 4 years ago. Since I do most of the cooking I discovered a whole new world of vegetarian culinary skills. Great value vegetable broth is an absolute must for your kitchen. It can be used as a soup or gravy base. Or you can ad a dash of it to almost anything to give it some pep. Also it's shelf stable so you can store several cartons in your pantry without worrying they'll go bad in a couple of weeks.

No one should trust a tamper evident ring to determine if your food is sealed and safe. I have wasted 4 containers of this bc I wasn't sure which one had been left open. I'm not buying this item again unless the seal is changed. You need to be able to take the lid off and look at a separate seal to determine if the food is sealed and safe to consume.