| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Veg10 | 1 | servings |
INGREDIENTS
| 1 | lg | 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 seed | |
| Sintact | ||
| 1 | sm | Bunc flat-leaf parsley |
| 1 | bn | Cilantro; (about 20 stems) |
| 5 | Spribs Mexican oregano; or 2 tablespoons | |
| Dried | ||
| 10 | Black peppercorns | |
| 1 | tb | Kosher salt |
INSTRUCTIONS
Corasely chop the vegetables and place in a large stockpot with the chile and herbs. Add the peppercorns and salt. Add 12 cups water (or 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 necesary. You may cool and refrigerate the broth for up to a week, and it may be frozen. Per serving: 279 Calories (kcal); 2g Total Fat; (5% calories from fat); 9g Protein; 64g Carbohydrate; 0mg Cholesterol; 5879mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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