Title: Vegetable Broth
Categories: Vegetarian Soup
Yield: 1 Servings

2	md	Carrots; peeled and cut int o 2-inch pieces
2	md	Onions; quartered
3		Celery; with tops, cut into 2-inch pieces
2		Tomatoes; peeled or drained , canned italian plum
		Tomatoes
1		Bay leaf
1		Parsley; small bunch
1/2	ts	Salt

In a large saucepan or stockpot, place the carrots, onions, celery, tomatoes, bay leaf, parsley and salt. Cover with 3 quarts of water and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer for 2 hours. Strain before using. (The vegetable stock can be cooled and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.)

Makes about 6 cups.

Recipe from Food & Wine, March, 1990.

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