| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | Carrots, cut in chunks | |
| Celery stalks, cut in | ||
| Chunks | ||
| 3 | Onions, cut in chunks | |
| 30 | Garlic, minced | |
| 1/3 | c | Fresh parsley, minced |
| Bay leaf | ||
| Whole peppercorns | ||
| 1/2 | t | Tarragon, and/or other |
| Herb | ||
| 6 | c | Water |
| Cals | ||
| Gm dietary fiber | ||
| *mg sodium |
INSTRUCTIONS
Combine all ingredients in a large soup pot, and bring to a boil. Reduce heat to simmer, cover and let cook for about 1 hours. You may strain the vegetables out and use the clear brot, or put the stock in a blender and puree for a thicker stock, adding a bit more water if necessary. Makes 8 cups. (You can add other veggies, such as parsnips, turnips, leeks, etc., if desired) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 45
Total Fat: 5.2g
Cholesterol: 6.4mg
Sodium: 1419.7mg
Potassium: 2194.2mg
Carbohydrates: 74.7g
Fiber: 17.7g
Sugar: 24.5g
Protein: 11.2g