| 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
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