INGREDIENTS

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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