Vegetable Broth

Makes about 8 1-cup servings

Per 1-cup serving: 71 calories; 1 g fat; 0.1 g saturated fat; 12.8% calories from fat; 0 mg cholesterol; 3.6 g protein; 12.6 g total carbohydrates; 1.3 g sugar; 2.8 g fiber; 212 mg sodium; 34 mg calcium; 1.4 mg iron; 4.3 mg vitamin C; 702 mcg beta-carotene; 0.2 mg vitamin E

Directions

A steamy cup of this broth makes a warm and comforting meal.
It may also be used as an ingredient in recipes that call for broth or stock.

• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/4 cup chopped fresh parsley
• 6 cups water
• 2 teaspoons onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1 15-ounce can garbanzo beans, undrained

Combine onion, carrot, celery, parsley, water, onion powder, thyme, turmeric, garlic powder, marjoram, and    salt in a large pot. Cover and simmer 20 minutes.
Stir in garbanzo beans with their liquid.
Transfer to a blender in small batches and process until completely smooth, about 1 minute per batch.
 Be sure to hold the lid on tightly and start the blender on the lowest speed.
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Recipe from Healthy Eating for Life to Prevent and
   Treat Cancer by Vesanto Melina, M.S., R.D.; 
      recipe by Jennifer Raymond, M.S., R.D.