Vegetable Broth

Ingredients

• 1 medium onion, peeled and quartered
• 3 ribs celery, cut into 2-inch pieces
• 6 ounces white cabbage, cored and cut into wedges
• 1 bay leaf

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    2 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Three and one-half cups

Preparation

1. Place the onion, celery and cabbage in a food processor and process until coarsely chopped.
2. Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Add four cups of cold water and the bay leaf. Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes.
3. Remove from the oven and uncover. Strain through a fine sieve. With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve.
4. Cool the broth. Store, covered, in the refrigerator for up to two days, or freeze.