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Ingredients
US|METRIC
16 SERVINGS
- 3 Tbsp. extra-virgin olive oil
- 1 vidalia (large, Spanish or red onion – skinned and cut in 1/2” cubes)
- 4 large garlic cloves (– skinned and halved)
- 4 carrots (medium, – peeled and cut in 1/2” slices)
- 2 celery ribs (– trimmed and cut in 1/2” slices)
- 1 leek (including green parts – trimmed, halved lengthwise, thoroughly washed and cut in 1” slices)
- 2 plum tomatoes (– cut in 1” pieces)
- 1 potato (medium white, – peeled and cut in 1/2” cubes)
- 4 cups vegetable (scraps cut in 1” pieces, stems of mushrooms, asparagus, chard, kale, broccoli or artichokes; corn cobs, fennel tops, etc…)
- 2 bay leaves
- 1 bunch Italian parsley (fresh)
- 6 thyme sprigs
- 2 tsp. sea salt (or to taste)
- 2 tsp. whole peppercorns
- 5 qt. water (spring or filtered)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium260mg7% |
Protein2g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A100% |
Vitamin C25% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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