Vegetable Broth

7 Servings

2 tablespoons acceptable margarine
2 tablespoons water
2 onions, coarsely chopped
2 leeks, coarsely chopped
2 carrots, scrubbed and coarsely chopped
3 stalks celery, including yellow leaves, coarsely chopped
3 sprigs parsley
3 sprigs thyme
1 bay leaf
12 peppercorns
10 cups water

In a heavy stockpot over medium-high heat, melt margarine. Add 2 tablespoons water, onions and leeks.
Sauté' 4 to 5 minutes. Add remaining ingredients in order listed. Cover with 10 cups of water.
Simmer 1 1/4 to 1 1/2 hours, or until reduced to 8 cups.
Strain broth and discard solids. Cool to room temperature. Pour into containers, cover and refrigerate
or freeze. Remove congealed fat from the surface, if necessary, and discard.

Amount Per Serving
Calories 169 Calories from Fat 38
Percent Total Calories From:
Fat 22% Protein 11% Carb. 67%

Nutrient  Amount per  Serving   Value
                                     
Total Fat               4   g      6%
Saturated Fat           1   g      4%
Cholesterol             0   mg     0%
Sodium                396   mg    16%
Total Carbohydrate     28   g      9%
Dietary Fiber           5   g     18%
Sugars                  0   g        
Protein                 5   g        

Vitamin A 132% Vitamin C 63% Calcium 0% Iron 23%