Roasted Vegetable Broth - 9g Carbs, 0g Fiber
From: Johns Hopkins Healthy Heart Cookbook
4 large carrots, thickly sliced
2 large onions, unpeeled and quartered
3 stalks celery, cut in thirds
8 oz mushrooms, halved
1 large tomato (8 oz), cut into large chunks
6 cloves garlic, unpeeled
8 1/2 cups water
1 bay leaf
8 sprigs of parsley
1/2 tsp tarragon
1/2 tsp salt
1. Preheat the oven to 450 degree F. Place the carrots, onions, celery, mushrooms, tomato, and garlic in a 9 x 13-inch roasting pan. Add
1/2 cup water and bake, shaking the pan occasionally, until the water
has evaporated and the vegetables are richly browned, about 30 minutes.
2. Transfer the vegetables to a Dutch oven or large saucepan. Pour 2 cups
of water into the roasting pan and scrape up any browned bits from the
the pan. Pour this and the remaining 6 cups of water into the Dutch
oven. Add the bay leaf, parsley, tarragon, and salt.
3. Bring the broth to a boil over high heat. Reduce to a simmer, partially cover, and cook until the broth is richly flavored, about 1 1/4 hours.
Strain the broth and discard the solids.
Makes: about 5 cups
Nutrition per 1/2 Cup:
40 Calories, 0.2g Total Fat, 0g Saturated Fat, 0mg Cholesterol,
9g Carbs, 0g Dietary Fiber, 2g Protein, 141mg Sodium
Good Source OF: Beta Carotene, Potassium
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