Print2 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
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
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
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.
