This recipe goes with White Bean and Beef Soup with Tomatoes and Onions
Cooking Light DECEMBER 2006
Place 8 cups water, salt, and remaining ingredients in a Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Strain broth through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface of broth; discard.
Note: Refrigerate broth in an airtight container for up to one week or freeze for up to three months.
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