Vegetable Broth

Makes about 8 1-cup servings

A steamy cup of this broth makes a warm and comforting meal. It may also be used as an ingredient in recipes that call for broth or stock.

1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/4 cup chopped fresh parsley
6 cups water
2 teaspoons onion powder
1/2 teaspoon dried thyme
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1 15-ounce can garbanzo beans, undrained


Combine onion, carrot, celery, parsley, water, onion powder, thyme, turmeric, garlic powder, marjoram, and salt in a large pot. Cover and simmer 20 minutes.

Stir in garbanzo beans with their liquid. Transfer to a blender in small batches and process until completely smooth, about 1 minute per batch. Be sure to hold the lid on tightly and start the blender on the lowest speed.

Per 1-cup serving: 71 calories; 1 g fat; 0.1 g saturated fat; 12.8% calories from fat; 0 mg cholesterol; 3.6 g protein; 12.6 g total carbohydrates; 1.3 g sugar; 2.8 g fiber; 212 mg sodium; 34 mg calcium; 1.4 mg iron; 4.3 mg vitamin C; 702 mcg beta-carotene; 0.2 mg vitamin E

Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.