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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 11.4
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.3 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.2 g

View full nutritional breakdown of Vegetable Stock: Scraps &... calories by ingredient
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Vegetable Stock: Scraps &...

Submitted by: PETALIA

Number of Servings: 20


    vegetable scraps
    1 med onion
    1 large carrot
    1 celery stalk
    2 cloves garlic
    1 tbs olive oil
    1 tsp vinegar
    dash oregano, thyme, rosemary
    3 bay leaves
    salt & pepper
    H2O to cover scraps


All ing in pot. H20 to cover srcaps. Bring to boil, turn heat way down. Simmer 30 - 45 mins, do not cover. Strain.

Serving Size: makes 20 1-cup servings

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