Name: Hearty Vegetable Broth
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
		Low-fat, Soups, Mcdougall	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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