Vegetable Stock - Basic
Recipe: #4407
January 29, 2012
Categories: Tomato, Celery, Carrot, Onions, British, Pacific Northwest, Pacific Rim, Diabetic, Heart Healthy, Low Fat, Low Sodium, Vegetarian, Water, more
"A basic veggie stock, the base of many recipes, not just soups."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (485.3 g)
- Calories 140.1
- Total Fat - 2.6 g
- Saturated Fat - 1.2 g
- Cholesterol - 6.8 mg
- Sodium - 198 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 6.1 g
- Sugars - 10.9 g
- Protein - 3.8 g
- Calcium - 70.6 mg
- Iron - 0.9 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the butter in a large saucepan; brown the veggies in the butter. Add all the other ingredients and cover with water; bring to a boil; cover and simmer for two hnours.
Step 2
Strain off the liquid and leave to cool. The stock will keep in the frige for a few days, but I like to freeze it for future use unless I need to use it right away.
Tips
No special items needed.
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