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Vegetable broth
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| Artist: |
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| Categories: |
Herbs & Spices, Seasonings, Soups & Stews, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 10
| cup | Water | | 1/2
| med | Onion, peeled and finely | | | -chopped | | 4
| | Carrots, peeled and chopped | | 4
| | Celery stalks, chooped | | 1
| cup | Fresh parsley, finely | | | -chopped | | 1/4
| tbsp | Marjoram | | | Salt to taste | | | Pepper to taste | | 6
| oz | Tomato paste (opt) |
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Procedures:
| 1 | Place all the ingredients in a large pot and bring to a boil. | | 2 | Reduce heat, cofer pot, and simmer for 3 hours. | | 3 | Strain mixture if you prefer a clear broth, if you leave vegetables in broth, you have a simple vegetable soup. | | 4 | Serve hot. | | 5 | Per serving: 23 calories, less than 1 grams fat, 1 grams protein, 0.8 milligrams iron, 5 grams carbohydrates, 28 milligrams calcium, 1.9 grams dietary fiber. |
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