Vegetable Broth

1. 1

   Place the onion, celery and cabbage in a food processor and process until coarsely chopped.

2. 2

   Scrape the chopped vegetables into a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid.

3. 3

   Add four cups of cold water and the bay leaf.

4. 4

   Cover and cook at 100 percent power in a 650- to 700-watt oven for 25 minutes.

5. 5

   Remove from the oven and uncover.

6. 6

   Strain through a fine sieve.

7. 7

   With the back of a ladle or large spoon, squeeze all the liquid from the vegetables through the sieve.

8. 8

   Cool the broth.

9. 9

   Store, covered, in the refrigerator for up to two days, or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.