Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions, yellow; cut in 1/4's |
| 1 \N | Onions, red; cut in 1/4's |
| 5 \N | Carrots; cut in chunks |
| 3 \N | Leeks; cut in chunks |
| 3 \N | Celery; stalks, cut in chunk |
| 1 clove | Garlic; cut in half |
| 1 \N | Bay leaf -----PER 1 CUP------ |
| 29 xes | *cals |
| ⅛ x | *gm fat |
| 13⅓ x | *mg sodium |
Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan.
Roast in the oven, uncovered, stirring occasionally, for about 1 hour.
Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week. Makes 4 cups.
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE