VEGETABLE BROTH
I found this in my Fanny Farmer Cookbook. The recipe below is the way I make it. The original recipe called for 1 large tomato, seeded and chopped, instead of the canned tomatoes. It also calls for 1 tsp. salt, or to taste. 1 c. eggplant is an optional ingredient, and you may substitute the zucchini with 1 c. sliced green beans. The recipe also called for vegetable oil, but I use canola or olive oil because they have less saturated fat. Last, it calls for 8 sprigs parsely.
Provided by Scrivener1
Categories Low Protein
Time 1h20m
Yield 8 cups, 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large soup pot.
- Add the onions and cook over medium heat for about 5 minutes, until they are lightly browned.
- Add the potato, carrots, celery, turnip, green beans or zucchini, tomato, and optional eggplant.
- Cook the vegetables, stirring occassionally, for about 15 minutes.
- Add the water, parsley, bay leaf, thyme, and salt (if using) and simmer for 45-50 minutes.
- Pour the broth and vegetables through a strainer into a large bowl or container, pressing the vegetables with the back of a spoon to extract the juices.
- Cool and refrigerate until used.
Nutrition Facts : Calories 458.1, Fat 15.4, SaturatedFat 1.3, Sodium 638.2, Carbohydrate 76.8, Fiber 15.3, Sugar 23.4, Protein 10.2
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