1 CUP 148 cal., 6g fat (1g sat. fat), 0 chol., 521mg sod., 22g carb. (9g sugars, 5g fiber), 4g pro.
HOW TO MAKE
VEGETABLE BROTH
Use this homemade broth in any recipe that calls for vegetable broth. It’s an easy alternative to store-bought versions, and—bonus!—it’ll be lower in sodium. Cover and refrigerate the broth up to 3 days or freeze up to 6 months.
Prep: 45 min. • Cook: 1¾ hours • Makes: 5½ cups
2 Tbsp. olive oil2 medium onions, cut into wedges2 celery ribs, cut into 1-in. pieces1 whole garlic bulb, separated into cloves and peeled3 medium leeks, white and light green parts only, cleaned and cut into 1-in. pieces3 medium carrots, cut into 1-in. pieces8 cups water½ lb. fresh mushrooms, quartered1 cup packed fresh parsley sprigs4…
