| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Broth | 8 | Servings | ||
INGREDIENTS
| 10 | c | Water |
| 1/2 | md | Onion, peeled and finely chopped |
| 4 | Carrots, peeled and chopped | |
| 4 | Celery stalks, chooped | |
| 1 | c | Fresh parsley, finely chopped |
| 1/4 | ts | Marjoram |
| Salt to taste | ||
| Pepper to taste | ||
| 6 | oz | Tomato paste (opt) |
INSTRUCTIONS
Place all the ingredients in a large pot and bring to a boil. Reduce heat, cofer pot, and simmer for 3 hours. Strain mixture if you prefer a clear broth, if you leave vegetables in broth, you have a simple vegetable soup. Serve hot. Per serving: 23 calories, less than 1 grams fat, 1 grams protein, 0.8 milligrams iron, 5 grams carbohydrates, 28 milligrams calcium, 1.9 grams dietary fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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