Vegetable Stock, S=1 cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 gallon water (16 cups)1 medium onion, peeled and chopped1 small onion with skin, quartered2 medium leek (white and green parts) rinsed and chopped3 medium ribs celery cut into 2 inch pieces2 medium carrots, scrubbed and chopped into 2 inches chunks1/2 medium turnip1/2 small tomato3 cloves of garlic, smashed and peeled2 TBS Canola OilSeasoning sachet1 bay leaf2 springs of fresh thyme4 fresh parsley stems3 to 4 whole black peppercorns1 whole clove3 fresh sage leaves
Make a seasoning sachet by tying the spices into a piece of cheesecloth.
In a stock pot or a soup pot, heat the oil over medium heat. Lower the heat and add the vegetables and heat for about 5 minutes until the onions are soft and translucent. Do not brown the vegetables.
Add the water and the sachet and bring to a boil, then, lower the heat and simmer for 30 to 45 minutes. Cool for one hour, strain, pour into freezer containers, and freeze or refrigerate.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CARIKE3.
In a stock pot or a soup pot, heat the oil over medium heat. Lower the heat and add the vegetables and heat for about 5 minutes until the onions are soft and translucent. Do not brown the vegetables.
Add the water and the sachet and bring to a boil, then, lower the heat and simmer for 30 to 45 minutes. Cool for one hour, strain, pour into freezer containers, and freeze or refrigerate.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CARIKE3.
Nutritional Info Amount Per Serving
- Calories: 33.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 37.3 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.4 g
- Protein: 0.7 g
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