College Inn Broth, Garden Vegetable

College Inn Broth, Garden Vegetable (32 oz) reads like a pantry workhorse: a shelf-stable carton of clear, seasoned vegetable stock you’d spot in the soup and broth aisle beside other stocks, boxed broths, canned soups and bouillon cubes. Shoppers reach for it when building a quick weeknight soup, boosting a sauce, thinning a simmered grain, or keeping a ready base for last-minute vegetarian meals — it equally suits a hurried back-to-school dinner routine or a storm-prep pantry stack. The College Inn name carries old-school, home-cooking associations: an affordable, mainstream American brand positioned toward practical home cooks who want convenience and predictable flavor rather than artisanal provenance. The front label’s “Garden Vegetable” wording and the inclusion of juices from carrot, celery and peppers create a wholesome visual cue and a mild health halo, and the ingredient line’s “natural flavors” reinforces that impression; there is no organic certification or pronounced kid-oriented branding. In plain processing context, the broth is a packaged, processed pantry product made from concentrated vegetable juices and added flavoring agents. Sensory-wise it pours as a light, clear golden broth with a thin mouthfeel, gentle vegetal aroma, and a balanced salty-sweet edge; typical use is to heat it in a pot to sip, ladle over grains, or incorporate as a cooking liquid. Rituals include opening the carton with a twist cap or tear, measuring into recipes, and keeping a spare carton for quick weeknight cooking or emergency meals.