| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg08 | 12 | servings |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 3 | Carrots; chopped | |
| 2 | Leeks; cleaned and sliced | |
| 2 | Celery stalks including leaves; , chopped | |
| 2 | Onions; chopped | |
| 1/4 | c | Tomato paste; (no salt added) |
| 4 | Parsley sprigs | |
| 6 | Basil leaves | |
| 4 | Garlic cloves | |
| 8 | Peppercorns | |
| 1 | Bay leaf |
INSTRUCTIONS
Makes 6 cups (12 servings) Vegetable Broth can be hard to find sometimes; keep this easy vegetable broth on hand because the store-bought variety can also be expensive. To freeze it, spray a 12-cup muffin tin with nonstick cooking spray; ladle 1/4 cup broth into each cup and freeze. When the broth is solid, pop each out of the tin and freeze in resealable freezer bags. 1. In a large saucepan, heat the oil. Add the carrots, leeks, celery and onions; cook, stirring as needed, until softened, about 10 minutes. Stir in the tomato paste, parsley, basil and garlic; cook 1 minute. 2. Add the peppercorns, bay leaf and 7 cups water; bring to a boil. Reduce the heat and simmer, covered, about 1 hour. Strain, discarding the solids. Refrigerate, covered, up to 1 week, or freeze up to 3 months. SERVING PROVIDES: 17 Bonus Calories. PER SERVING: 17 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 41 mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 0 g Protein, 0 mg Calcium . 0 POINTS Recipe by: Weight Watchers Versatile Vegetarian Converted by MM_Buster v2.0l.
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