| 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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