Easy Vegetable Stock
Created by Mikekey on October 19, 2013
- Servings: 12
- Prep Time: 15m
- Cook Time: 2h
- Recipe #10757
Ingredients
- 2 tablespoons oil (olive oil)
- 3 large carrots, coarsely chopped
- 1 large turnip, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 medium onions. peeled and coarsely chopped
- 2 garlic cloves, peeled and chopped
- 3 quarts water
- 2 teaspoons Salt
- 6 sprigs parsley, washed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon whole black peppercorns
How to Make
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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).
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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.
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Step 3: Strain and discard vegetables.
Nutritional Facts
- 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