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Nutrition Facts

  Servings Per Recipe: 16
  Serving Size: 1 serving

Amount Per Serving
  Calories 17.8
  Total Fat 0.1 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 17.4 mg
  Potassium 120.3 mg
  Total Carbohydrate 4.0 g
      Dietary Fiber 0.9 g
      Sugars 1.1 g
  Protein 0.7 g
  Vitamin A 32.1 %
  Vitamin B-12 0.1 %
  Vitamin B-6 3.4 %
  Vitamin C 6.2 %
  Vitamin D 1.7 %
  Vitamin E 1.0 %
  Calcium 1.6 %
  Copper 2.8 %
  Folate 3.7 %
  Iron 2.4 %
  Magnesium 1.8 %
  Manganese 5.1 %
  Niacin 2.7 %
  Pantothenic Acid     2.0 %
  Phosphorus     2.0 %
  Riboflavin 3.1 %
  Selenium 1.5 %
  Thiamin 1.9 %
  Zinc 0.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Homemade Vegetable Stock (Salt-Free)

View the full Homemade Vegetable Stock (Salt-Free) Recipe & Instructions
Submitted by: CHEF_MEG
TAGS:  Side Items |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Homemade Vegetable Stock (Salt-Free)

7 calories of Leeks, (0.13 leek)

5 calories of Carrots, raw, (0.19 medium)

3 calories of Onions, raw, (0.06 medium (2-1/2" dia))

2 calories of Mushrooms, fresh, (0.13 cup, pieces or slices)

1 calories of Celery, raw, (0.19 stalk, medium (7-1/2" - 8" long))

0 calories of Pepper, black, (0.06 tsp)

0 calories of Bay Leaf, (0.02 tbsp, crumbled)

0 calories of Parsley, (0.31 sprigs)

0 calories of Thyme, fresh, (0.06 tsp)


Nutrition & Calorie Comments  

What I like about this recipe is that certain flavors have been paired to make a unique, salt-free, flavorful, homemade broth. I love that! I can put all my saved scraps in a pot and make my own, too, but I love that this cook has taken time to create a special flavor! Submitted by:
SUNSHYNECOOKS

(9/23/13)
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I use a lot of veggie broth and home made is so much lower in sodium Submitted by:
4URYOU

(4/20/12)
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I love making my own stock....and I love homemade soup! It's so much better when it's homemade, and I can control the salt. Submitted by:
DAREDEVILME

(2/23/12)
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I typically just use what I have on hand, but it's nice to have a recipe with a calorie count! Submitted by:
LIPSTROM

(11/13/11)
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Very easy and quick. Much more favorable than store bought and without all the sodium! Submitted by:
TEASCHERTZ

(11/6/11)
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Just what I needed - vegetable stock that's inexpensive, tasty, and very low sodium. Submitted by:
1STTOOHIASMOM

(10/30/11)
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I'm wondering what one can do with the vegetables leftover after the stock is drained - will they be too decomposed and nutritionally drained themselves to be of use in another recipe? Looking forward to trying this and mixing it up to my own tastes! Submitted by:
MIMAWELIZABETH

(11/14/10)
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Thanks Meg for an alternative to the store bought brands that are loaded with sodium. Keep the healthy recipes coming!! Submitted by:
ARTISTIC5

(11/14/10)
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To PinkRoses48: Sweating is a classical technique of cooking food over low heat in a little fat, generally in a covered pan. It is most often done with vegetables, and the point is that they soften and cook in their own juices without browning. You can also sweat vegetables in the oven. Submitted by:
SUNSHINE65

(11/13/10)
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Hurray! No added salt! Finally, a healthy broth that let's all the flavors stand on their own. Excellent, good for you, and easy! Submitted by:
POGOFEATHERS

(11/13/10)
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Good recipe! Homemade stocks/broth are perfect for lowering sodium and fat; easy to keep on hand and so useful. Use instead of oil for stir-fry or saute. Use to cook veggies, sauces, pasta, rice, etc. instead of water for a subtle flavor and more nutrition. Great base for soups/sauces of all kinds. Submitted by:
TRICIAN13

(11/13/10)
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I'm going to try it because I've been looking for a tasty, low sodium veggie broth and I hope this is good. Thanks for another good recipe idea Meg! Submitted by:
LADYPHOENIX61

(11/13/10)
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this looks very good...don't see any sodium in there...but 1.90?! A pint of mushrooms costs more than that in my area!!!! Fresh thyme is pricey too, no place to grow, no windowsills etc....can it be frozen? I will sure try this even tho it is no where near 1.90! Submitted by:
QUILTERURBAN

(11/13/10)
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This is great, since with the colder weather I have been considering lots of soup. At the stores the prices are so high and the sodium too. This will be a great way to get into another healthy habit and lower the cost to our budget. Submitted by:
SUZYMARC

(11/13/10)
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Excellent - but I do leave out the salt and add some thyme and sage. Submitted by:
TERRYGLORIA

(11/13/10)
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I love having homemade stock on hand. I freeze it in 3-cup containers for soups, in ice cube trays for stir fries. I ensure I add no sodium at all, as I'm on a low sodium diet, so this particular recipe is great! Submitted by:
SEAWAVE

(11/13/10)
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