Vegetable stock (homemade)
- Number of Servings: 8
Ingredients
*Potato, raw, 2 large (3" to 4-1/4" dia.) (remove)Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)Onions, raw, 1 large (remove)Celery, raw, 1 stalk, large (11"-12" long) (remove)Apples, fresh, 1 medium (2-3/4" dia) (approx 3 per l (remove)Bay Leaf, 1 tsp, crumbled (remove)Pepper, black, 1 tbsp (remove)Water, tap, 10 cup (8 fl oz) (remove)
Add all ingredients into a pot, boil, and puree.
Number of Servings: 8
Recipe submitted by SparkPeople user SPIDERSUNSHINE.
Number of Servings: 8
Recipe submitted by SparkPeople user SPIDERSUNSHINE.
Nutritional Info Amount Per Serving
- Calories: 99.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 31.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.7 g
- Protein: 2.4 g
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