Appetizers / Soups / Salads

Emmy's vegetable broth takes 20 minutes to prepare.

Emmy's vegetable broth takes 60 minutes to cook.

Emmy's vegetable broth makes 10 servings.

The ingredients for Emmy's vegetable broth are:

1 Trader Joe's diced onion, garlic, shallot carton
10 cloves garlic, peeled and smashed
1rib celery, roughly chopped
1/2 Tbs olive oil
1 small carrot, peeled and chopped coarse
stems fresh parsley leaves (from 1 bunch)
2 bay leaves
1 1/2teaspoons table salt
1teaspoon black peppercorns , coarsely cracked
1pound collard greens
1 6 ounces, chopped
8 sprigs fresh thyme
1stalk lemon grass , trimmed and bruised
2teaspoons rice vinegar

Here is how you make Emmy's vegetable broth:

1. Combine olive oil, onions, garlic, shallots, celery, and carrot in heavy-bottomed Dutch oven. Cover and cook over low heat, stirring frequently, until pan bottom shows light creation of fronds, 20 to 30 minutes. Add 1.5 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes. 2. Add parsley stems, bay leaves, salt, peppercorns, and 8.5 cups hot water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes. 3. Add collard greens, cauliflower, thyme, lemon grass. Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months.)Serving Size: Makes 10, 1- cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Emmy's vegetable broth is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 35.8

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 385.6 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 2.0 g
• Protein: 1.8 g