Ingredients

2 pounds Spanish onions, unpeeled and halved
2 leeks, halved lengthwise and thinly sliced
3 cloves garlic, unpeeled and halved
1 stalk celery, thinly sliced
5 sprigs of parsley
1/4 teaspoon salt
8 cups water

Directions

In a large saucepan or stockpot, combine all of the ingredients and bring to a boil over high heat. Reduce to a simmer, partially cover, and cook until the broth is flavorful, about 45 minutes. Strain and discard the solids. Keep refrigerated. Makes 6 cups

Nutrition Facts

PER 1/2 CUP: 42 CALORIES, 0.2G TOTAL FAT (0G SATURATED), 0MG CHOLESTEROL, 1G DIETARY FIBER, 10G CARBOHYDRATE, 1G PROTEIN, 56MG SODIUM

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at HealthCommunities.com

Published: 21 Oct 2011

Last Modified: 25 Mar 2015