Vegetable stock (OAMC)

Name: Vegetable stock (OAMC) Recipe
Yield: 8
Ingredients: 14 cups water; 4 stalks of celery chopped; 4 carrots chopped; 1 cup green cabbage chopped; 1 onion chopped; 12 garlic cloves; 10 sprigs of parsley; 2 bay leaves

Number of Servings: 8

Ingredients

14 cups water4 stalks of celery, chopped4 carrots, chopped1 cup green cabbage, chopped1 onion, chopped12 garlic cloves10 sprigs of parsley2 bay leaves

Directions

In Dutch oven, combine the water, celery, carrots, cabbage, onions, garlic, parsley, and bay leaves; bring to a boil over medium -high heat. Reduce the heat to medium; cook for 1 hour, or until the stock is golden brown. Strain the stock through colander, pressing the vegetables lightly to extract their flavor. Discard the vegetables.

Number of Servings: 8

Recipe submitted by SparkPeople user PJLITTLEFR63.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 31.4
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 54.7 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.9 g
Protein: 1.2 g

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