Recipe courtesy of Whole Foods Market
Makes 8 cups
Easy to make with vegetables you already have on hand, this flavorful broth will enhance your favorite vegetarian soups and stews.
2 medium yellow onions, sliced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, each cut in half
1 medium potato, cut into 1-inch chunks
3 bay leaves
2 teaspoons whole black peppercorns
4 sprigs parsley
16 cups water
Place all ingredients in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 2 hours, then strain and discard solids. Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days. Stir before using if broth separates.
Per 1-cup serving: 70 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 50mg sodium, 16g total carbohydrate (2g dietary fiber, 4g sugar), 2g protein