Basic Vegetable Broth (sopa De Verdugas)

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Basic Vegetable Broth (sopa De Verdugas)

 

Recipe By :Nancy Zaslavsky

Serving Size : 0 Preparation Time :0:00

Categories : Soup Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 quarts water

1 large onion

8 garlic cloves

4 plum tomatoes

4 carrots -- peeled

3 celery ribs

3 chayote or large zucchini squash

1 jalapeno chile -- slit open with seeds

1 small bunch flat-leaf parsley

1 bunch cilantro (about 20 stems)

6 sprigs mexican oregano -- or

2 tablespoons dried oregano

10 black peppercorns

1 tablespoon kosher salt

 

Coarsely chop the vegetables and place in a large stockpot with the chile and

herbs. Add the peppercorns and salt.

 

Add water (enough to cover the vegetables) and bring to a boil, skimming any

foam that forms on top.

 

Lower the heat and simmer for about 2 hours, uncovered.

 

Strain the broth into another pot and discard the vegetables. Taste for

seasoning, adding more salt if necessary. You may cool and refrigerate the

broth for up to a week, and it may be frozen.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted By):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 2 quarts "

 

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Per serving: 274 Calories (kcal); 2g Total Fat; (5% calories from fat); 9g

Protein; 63g Carbohydrate; 0mg Cholesterol; 5961mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0