Recipes
Vegetable Broth
Makes about 2 quarts
A steamy cup of this broth makes a warm and comforting meal. It
may also be used as an ingredient in recipes that call for broth
or stock.
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/4 cup chopped fresh parsley
6 cups water
2 teaspoons onion powder
1/2 teaspoon thyme
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon marjoram
1/2 teaspoon salt
1 15-ounce can garbanzo beans, including liquid
Combine onion, carrot, celery, parsley, water, onion powder, thyme,
turmeric, garlic powder, and marjoram in a large pot. Cover and
simmer 20 minutes.
Stir in garbanzo beans with their liquid. Transfer to a blender
in small batches and process until completely smooth, about 1 minute
per batch. Be sure to hold lid on tightly and start blender on the
lowest speed.
Per 1-cup serving: 80 calories; 3 g protein; 16
g carbohydrate; 1 g fat; 3 g fiber; 302 mg sodium; calories from
protein: 15%; calories from carbohydrates: 77%; calories from fats:
8%
Recipe from Healthy
Eating for Life for Women by Kris Kieswer
Media
Center | Health | Research
| About PCRM | Catalog
| Join Us | Search
| Site Index | Home
The site does
not provide medical or legal advice. This Web site is for information purposes
only.
Full Disclaimer | Privacy Policy
|
