For a flavor change, replace beef or chicken broth with this tasty, so-easy-to-make broth. If you have extra broth, see the Cook’s Tip on Freezing Broth (page 51).

　　

Ingredients

Serves 8; 3/4 cup per serving

　　4 cups vegetable trimmings, such as carrots, celery, tomatoes, onions, spinach, and leeks

　　6 cups water

　　1/8 to 1/4 teaspoon pepper

　　

Step 1

In a stockpot, stir together all the ingredients. Bring to a simmer over medium-high heat (to prevent cloudiness, don’t let the broth reach a boil). Reduce the heat and simmer, covered, for 1 hour. Strain the broth into an airtight container, discarding the trimmings. Cover and refrigerate so the flavors blend. Reheat before serving.

　　

Cook’s Tip

Step 2

Keep a large airtight plastic bag in the freezer and use it for collecting vegetable peels and trimmed ends. When it’s time to make this broth, your veggies will be waiting.

　　

Nutrition Information

Step 3

(Per serving)

　　

Step 4

Calories: 6

　　

Step 5

Total fat: 0.0g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.0g

　　

Step 9

Monounsaturated: 0.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 18mg

　　

Step 12

Carbohydrates: 1g

　　

Step 13

Fiber: 0g

　　

Step 14

Sugars: 0g

　　

Step 15

Protein: 1g

　　

Step 16

Calcium: 3mg

　　

Step 17

Potassium: 20mg

　　

Dietary Exchanges

Step 18

Free

　　American Heart Association Low-Salt Cookbook, 4th Edition