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Add a photoServings: 1
Ingredients
- 3 med Carrots -- cut in chunks Celery stalks -- cut in Chunks
- 3 med Onions -- cut in chunks
- 30 ml Garlic -- chopped
- 1/3 c. Fresh parsley -- chopped Bay leaf Whole peppercorns
- 1/2 tsp Tarragon -- and/or possibly other Herb
- 6 c. Water PER C.-----
Directions
- Combine all ingredients in a large soup pot, and bring to a boil. Reduce heat to simmer, cover and let cook for about 1 hrs. You may strain the vegetables out and use the clear brot, or possibly put the stock in a blender and puree for a thicker stock, adding a bit more water if necessary.
- Makes 8cups. (You can add in other veggies, such as parsnips, turnips, leeks, etc., if you like)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 494g | |
| Calories 216 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.93g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 138mg | 6% |
| Potassium 1129mg | 32% |
| Total Carbs 49.66g | 13% |
| Dietary Fiber 10.6g | 35% |
| Sugars 20.62g | 14% |
| Protein 6.37g | 10% |
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