Vegetarian Broth

Ingredients

• 1 large tomato, cut in half
• 1 medium-size onion, cut in half
• 1 tablespoon vegetable oil
• 2 medium-size carrots, peeled and cut in 1/2-inch pieces
• ⅓ cup celery leaves
• 1 ½ ounces mushrooms, cut in 1/2-inch pieces
• 1 ounce parsley stems
• 3 medium-size garlic cloves, smashed, peeled and chopped
• 2 ounces cabbage, cut in 1/2-inch slices (optional)
• 1 bay leaf
• Pinch dried thyme
• Pinch dried oregano
• 6 cups water
• 1 ½ teaspoons kosher salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    5 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 96 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 cups

Preparation

1. Preheat regular oven to 500 degrees. Coat tomato and onion halves with oil and place in small roasting pan. Cook for about 30 minutes, gently shaking the pan and turning the vegetables from time to time.
2. Place tomato, onion and remaining ingredients except salt in a 5-quart casserole with a tight lid. Cook, covered, at 100 percent power in a high-power oven for 30 minutes.
3. Remove from oven and uncover. Strain through a fine sieve and add salt.