Use for Mexican Soups and Stews from Vegetarian Cooking for Everyone
Heat the oil over high heat and add the onion, carrot, and celery. Sautee lightly. Meanwhile peel the vegetables and add the trimmings to the soup along with the aromatics. Stir occasionally. After about 10 minutes, add 2 tsp salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-30 minutes. Strain as soon as the stock is finished.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 114 | ||
Calories from Fat: 23 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.9mg | 2 % | |
Potassium 802.6mg | 21 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 15.7g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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