Vegetable Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
1 tbsp olive oil 6 medium onions 16 stalks celery16 medium carrots 1 bell pepper24 cloves garlic1 can tomato paste1 tbsp parsley flakes or several sprigs fresh2 tsp thyme or several sprigs fresh12 bay leaves18 peppercornssalt to tastewater, enough to cover vegetables
Scrub vegetables and cut into large 1-inch chunks. Crush garlic. Heat oil in sauce pan and saute all vegetables in batches until just carmelized.
Add vegetables to a large soup pot with all remaining ingredients and bring to a boil. Lower heat and simmer uncovered for several hours. Strain out vegetables through cheesecloth and return liquid to pot.
Simmer for several hours, until reduced by half. Allow to cool and fill ice cube trays with stock and freeze.
Each cube is equivalent to 1/2 cup of basic stock.
Serving Size: Makes 120 cubes, each equivalent to 1/2 cup stock
Add vegetables to a large soup pot with all remaining ingredients and bring to a boil. Lower heat and simmer uncovered for several hours. Strain out vegetables through cheesecloth and return liquid to pot.
Simmer for several hours, until reduced by half. Allow to cool and fill ice cube trays with stock and freeze.
Each cube is equivalent to 1/2 cup of basic stock.
Serving Size: Makes 120 cubes, each equivalent to 1/2 cup stock
Nutritional Info Amount Per Serving
- Calories: 7.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 8.8 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
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