Vegetable Stock/Broth
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Carrots, raw, 6 medium Celery, raw, 3 stalk, medium (7-1/2" - 8" long) Onions, raw, 1 large Leeks, (bulb and lower leaf-portion)Flat-leaf Parsley, .5 cupThyme, ground, 2 tsp Not found in database:1 tsp black peppercorns1 dried bay leaf1 1/4 sea salt
Wash, chop all vegetable ingredients.
Combine in 6 quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 mins. Strain broth. Store in refrigerator up to 5 days or freezer for up to 6 months. Makes 6-7 cups of broth which can be used as soup base or to flavor other foods.
Number of Servings: 6
Recipe submitted by SparkPeople user UMYERS.
Combine in 6 quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 mins. Strain broth. Store in refrigerator up to 5 days or freezer for up to 6 months. Makes 6-7 cups of broth which can be used as soup base or to flavor other foods.
Number of Servings: 6
Recipe submitted by SparkPeople user UMYERS.
Nutritional Info Amount Per Serving
- Calories: 47.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 115.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.1 g
- Protein: 1.4 g
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