Vegetable Broth for soups:

Vegetable broth ingredients

• 10 c water
• 1⁄2 med Onion, peeled and chopped
• 4 Carrots, peeled and chopped
• 4 Celery stalks, chooped
• 1 c Fresh parsley, finely-chopped
• Salt to taste
• pepper, to taste
• 6 oz Tomato paste (opt)
• Bay leaf
• Garlic cloves 6 to 7
• Cloves 2 to 3

Cooking Vegetable broth

1. Put olive oil in heavy bottomed big pot.

2. Put bay leaf, cloves, crushed garlic into oil and cook for 1 minute.

3. Place rest of all the ingredients in a large pot and bring to a boil.

2. Reduce heat, cover pot, and simmer for 3 hours.
3. Strain mixture if you prefer a clear broth, if you leave vegetables in broth, you have a simple vegetable soup.

4. Serve hot. Per serving: 23 calories, less than 1 grams fat, 1 grams protein, 0. 8 milligrams iron, 5 grams carbohydrates, 28 milligrams calcium, 1. 9 grams dietary fiber.