Vegetable broth
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Vegetable broth
  Vegetarian    Soups    Vegetables  
Last updated 6/12/2012 1:01:05 AM. Recipe ID 24383. Report a problem with this recipe.
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      Title: Vegetable broth
 Categories: Vegetarian, Soups
      Yield: 1 servings
 
      2 md Carrots; peeled and cut int
           -o 2-inch pieces
      2 md Onions; quartered
      3    Celery; with tops, cut into
           -2-inch pieces
      2    Tomatoes; peeled or drained
           -, canned italian plum
           Tomatoes
      1    Bay leaf
      1    Parsley; small bunch
    1/2 ts Salt
 
      In a large saucepan or stockpot, place the carrots, onions,
  celery, tomatoes, bay leaf, parsley and salt.  Cover with 3 quarts of
  water and bring to a boil over moderate heat.  Reduce the heat to
  moderately low and simmer for 2 hours.  Strain before using.  (The
  vegetable stock can be cooled and kept covered in the refrigerator
  for up to 3 days or frozen for up to 3 months.)
  
  Makes about 6 cups.
  
  Recipe from Food & Wine, March, 1990.
 




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Recipe ID 24383 (Apr 03, 2005)

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