Title: Hearty Vegetable Broth
Categories: Lowfat Soup
Yield: 1 Servings
| 5 | qt | Water |
| 2 | lg | Onions; peeled & quartered |
| 4 | | Cl Garlic; peeled |
| 4 | | Celery; thickly sliced |
| 4 | lg | Carrots, scrubbed; thickly s |
| 2 | lg | Potatoes, scrubbed; coarsely |
| 2 | | Leeks, white parts only, was |
| | | Several large sprigs fresh p |
| 2 | | Bay leaves |
| 10 | | Whole peppercorns |
| 4 | tb | Soy sauce |
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place all of
the ingredients in a large soup pot. Bring to a boil, reduce the heat,
cover, and simmer over low heat for 3 to 4 hours. Strain the broth and
discard the vegetables.
Freeze in 1- to 2-cup containers for use in recipes calling for
vegetable stock or broth. From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994