Vegetable Broth (American Heart Association)

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Vegetable Broth (American Heart Association)

Makes 1 3/4 qts.

 

Aromatic vegetables are the base for this versatile broth. Use it in other

soups and in vegetarian dishes. It's great for moistening corn bread

dressing and as a good substitute for water when cooking rice.

 

1 tsp. acceptable vegetable oil

2 med. onions, quartered

2 large leeks (white and green parts), sliced

9 to 10 cups water

2 med. carrots, sliced

3 ribs celery, including leaves, coarsely chopped

3 large sprigs of fresh parsley

3 or sprigs of fresh thyme

12 whole peppercorns

1 bay leaf

 

In a heavy stockpot, heat oil over med.-high heat for about 30 seconds.

swirling to coat bottom of pot. Sauté onions and leeks for 4-5 min., stirring

occasionally.

 

Add remaining ingredients. Bring to a boil over high heat. Reduce heat and

simmer for 1 1/4 to 1 1/2 hrs., or until reduced to 8 cups. Strain broth and

discard solids. Cover broth and refrigerate. Remove congealed fat from surface,

if necessary, and discard.

 

For 1 cup Calories 7, Protein, 0 g, Carbohydrates, 0 g,

Cholesterol, 0

mg.Total fat 1 g, Sat 0 g, Fiber 0 g,Sodium 10 mg

 

Vegetable Bouillon

 

Simmer cooked broth until reduced by half, 20 to 30 min. Use when recipe calls

for canned bouillon. (For 1 cup: calories 7, protein, 0 g, Carbohydrates 0 g,

total fat 1 g, sat fat 0 g, fiber 0 g, sodium 10 mg)

 

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