Directions:
- Heat 1/2 cup of stock in large pot.
- Cook onions, garlic, celery and carrot in the stock pot till tender.
- Add remaining ingredients, including remaining stock. Stir well.
- Bring to a boil; lower heat and simmer covered for 30 to 45 minutes.
- Remove bay leaf. If you like a smooth sauce, place in blender container and blend for 30 to 45 seconds.
- This sauce freezes well and may be made in large quantities. Yield: 2 1/2 to 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.55 Kcal (245 kJ) | ||
| Calories from fat | 3.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 1% | |
|---|---|---|---|
| Sodium | 73.78mg | 3% | |
| Potassium | 523.34mg | 11% | |
| Total Carbs | 12.26g | 4% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 30.31 Kcal (127 kJ) | ||
| Calories from fat | 1.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Sodium | 38.19mg | 3% | |
| Potassium | 270.91mg | 11% | |
| Total Carbs | 6.35g | 4% | |
| Sugars | 3.58g | 28% | |
| Dietary Fiber | 1.4g | 11% | |
| Protein | 1.38g | 5% | |
| Vitamin C | 11.4mg | 37% | |
| Iron | 0.4mg | 4% | |
| Calcium | 20.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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