Ingredients
12
12 servings
- •2 large carrots
- •2 stalks celery, including some leaves
- •1 large onion
- •1 tablespoon olive oil
- •1 bunch green onions, chopped
- •8 cloves garlic, minced
- •8 sprigs fresh parsley
- •6 sprigs fresh thyme
- •2 large bay leaves
- •1 teaspoon salt
- •2 quarts water
Instructions
- Chop carrot, celery, and onion into 1-inch chunks.
- Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
- Strain. Discard vegetables.
Nutritional Facts
Per 12 servings
- Calories: 37
- Carbohydrate: 6g
- Fat: 1g
- Fiber: 2g
- Protein: 1g
- Sugar: 2g
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