Close
Cook Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:12Yield:about 3 quarts (12 cups)Jump to Nutrition Facts
Cook Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:12Yield:about 3 quarts (12 cups)
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:12
Servings:
12
Yield:about 3 quarts (12 cups)
Yield:
about 3 quarts (12 cups)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8mediumcarrots, peeled2large onions, peeled6stalkscelery2large leeks, trimmed and thoroughly washed4small potatoes, scrubbed but not peeled1cupcoarsely chopped parsley (about 1 large bunch)4teaspoonsfresh thyme leaves or 2 teaspoons dried2bay leaves2teaspoonssalt, or more to taste2teaspoonswhole black peppercorns4quarts(16 cups) water
Cook Mode(Keep screen awake)
Ingredients
8mediumcarrots, peeled
2large onions, peeled
6stalkscelery
2large leeks, trimmed and thoroughly washed
4small potatoes, scrubbed but not peeled
1cupcoarsely chopped parsley (about 1 large bunch)
4teaspoonsfresh thyme leaves or 2 teaspoons dried
2bay leaves
2teaspoonssalt, or more to taste
2teaspoonswhole black peppercorns
4quarts(16 cups) water
DirectionsChop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve. If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.TipsNutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (397 mg per cup).Originally appeared: EatingWell Soups Special Issue April 2016
Directions
Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve. If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.TipsNutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (397 mg per cup).
Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole. Combine the vegetables with the remaining ingredients in a soup pot or stock pot. Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hour. Strain the broth through a colander, then once more through a fine sieve. If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.
Tips
Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (397 mg per cup).
Originally appeared: EatingWell Soups Special Issue April 2016
Rate ItPrint
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
