Low Sodium Vegetable Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1T Olive Oil1 medium Onion 2 stocks Celery, or the butt end2 medium Carrots4 clove Garlic 1 large Bell Pepper1 tsp Salt 1/2 tsp White Pepper1 tbsp Marjoram, dried 5Qt Water
Finely mince (or puree) all vegetables. Place in large stock pot with olive oil on medium high heat and sauté until soft (or until they start to release their waters if pureed). Add seasonings about half way through the cooking process.
Add water, reduce heat to medium-low and simmer until reduced by almost half.
Serving Size: 8 - 2C servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
Add water, reduce heat to medium-low and simmer until reduced by almost half.
Serving Size: 8 - 2C servings
Number of Servings: 8
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
Nutritional Info Amount Per Serving
- Calories: 40.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 340.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.7 g
- Protein: 0.9 g
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