Veggie Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp olive oil.5 cup leeks chopped (or onions).5 cup celery chopped.5 cup carrots chopped.5 cup fresh parsley chopped(I chop and freeze the above vegetables from my garden in 2 cup bags for quicker prep)12 cups water2 cloves garlic chopped1 large bay leaf.5 tsp black peppercorns1 tbsp Braggs All Purpose Soy Seasoning (or soy sauce)
Saute first 4 vegetables in oil 5 minutes. Add all other ingredients. Bring to a boil, reduce heat and simmer 1 hour uncovered. Strain through a fine mesh sieve.
Let cool, then pour into bags or containers. I also usually freeze some in icecube trays and use for cooking instead of oil when I can.
Makes about 12 cups.
Serving Size:
Number of Servings: 12
Recipe submitted by SparkPeople user TINADOUS.
Let cool, then pour into bags or containers. I also usually freeze some in icecube trays and use for cooking instead of oil when I can.
Makes about 12 cups.
Serving Size:
Number of Servings: 12
Recipe submitted by SparkPeople user TINADOUS.
Nutritional Info Amount Per Serving
- Calories: 17.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 90.3 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 0.4 g
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