Easy Vegetable Stock
Recipe: #10757
October 19, 2013
Categories: Carrot, Onions, Bisquick, One-Pot Meal, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Turnips, more
"Great for making vegetarian soups or gravy. No need to peel vegetables, except onions and garlic. Makes 2 1/2 quarts stock. Freezes well."
Ingredients
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