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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 31.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.7 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.2 g

View full nutritional breakdown of Vegetable stock (OAMC) calories by ingredient
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Vegetable stock (OAMC)

Submitted by: PJLITTLEFR63

Introduction

From Prevention's Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders From Prevention's Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders
Number of Servings: 8

Ingredients

    14 cups water
    4 stalks of celery, chopped
    4 carrots, chopped
    1 cup green cabbage, chopped
    1 onion, chopped
    12 garlic cloves
    10 sprigs of parsley
    2 bay leaves

Directions

In Dutch oven, combine the water, celery, carrots, cabbage, onions, garlic, parsley, and bay leaves; bring to a boil over medium -high heat. Reduce the heat to medium; cook for 1 hour, or until the stock is golden brown. Strain the stock through colander, pressing the vegetables lightly to extract their flavor. Discard the vegetables.

Number of Servings: 8

Recipe submitted by SparkPeople user PJLITTLEFR63.






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