Directions:
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
- Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.02 Kcal (214 kJ) | ||
| Calories from fat | 21.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Sodium | 430.25mg | 18% | |
| Potassium | 195.72mg | 4% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 12.87 Kcal (54 kJ) | ||
| Calories from fat | 5.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 4% | |
|---|---|---|---|
| Sodium | 108.51mg | 18% | |
| Potassium | 49.36mg | 4% | |
| Total Carbs | 1.73g | 2% | |
| Sugars | 0.7g | 11% | |
| Dietary Fiber | 0.46g | 7% | |
| Protein | 0.25g | 2% | |
| Vitamin C | 1.8mg | 12% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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