Easy Vegetable Stock

15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"Great for making vegetarian soups or gravy. No need to peel vegetables, except onions and garlic. Makes 2 1/2 quarts stock. Freezes well."

Original is 12 servings

Nutritional

  • Serving Size: 1 (117.6 g)
  • Calories 57.6
  • Total Fat - 3.1 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0.8 mg
  • Sodium - 468.2 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 2.5 g
  • Protein - 2.1 g
  • Calcium - 64.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 43.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil in 6-8 quart stock pot over medium heat. Add chopped vegetables (carrots through garlic) and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).

Step 2

Add water, salt, parsley, bay leaf, thyme leaves and peppercorns. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours.

Step 3

Strain and discard vegetables.

Tips


  • 6-8 quart stock pot

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