SAVORY VEGETABLE BROTH
Prep time: 10 minutes / Cook time: 4 hours on high or 8 hours on low
Making your own broths helps cut out sodium and fat. Even though
this recipe includes a bit of salt to keep the broth full of flavor, it
eliminates more than half the amount of sodium found in most
store-bought reduced-sodium broths.
Makes 12 cups
12 cups water
1 (14-ounce) can no-salt-added diced tomatoes
3 carrots, sliced
4 celery stalks, sliced
4 small potatoes, cut into chunks
1 onion, cut into chunks
1 cup mushrooms, roughly chopped
4 to 6 garlic cloves, peeled and smashed
1 bunch flat leaf parsley
1 tablespoon extra-virgin olive oil
1 tablespoon Mrs. Dash
2 teaspoons Italian seasoning
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 bay leaves
1. Combine all the ingredients in a 6-quart slow cooker. Cover
with the lid and cook on high for 4 hours or low for 8 hours.
2. Pour the broth through a fine-mesh strainer, discarding the
solids. Refrigerate in an airtight container for up to 5 days or freeze
in 1- to 2-cup portions in airtight containers.
Per Serving (1 cup): Calories: 33; Total Fat: 1g; Saturated Fat: 0g; Trans Fat:
0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 154mg; Carbohydrates: 6g; Fiber: 3g; Sugars: 3g; Protein: 0g
COOKING TIP: This recipe can double as a vegetable soup. Leave all the
veggies in the broth, but remove the bay leaves and parsley before serving.