Vegetable Stock, S=1 cup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 33.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.3 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 0.7 g

View full nutritional breakdown of Vegetable Stock, S=1 cup calories by ingredient


Freeze in a freezer container to use anytime. Will last about 3 months frozen. Freeze in a freezer container to use anytime. Will last about 3 months frozen.
Number of Servings: 16


    1 gallon water (16 cups)
    1 medium onion, peeled and chopped
    1 small onion with skin, quartered
    2 medium leek (white and green parts) rinsed and chopped
    3 medium ribs celery cut into 2 inch pieces
    2 medium carrots, scrubbed and chopped into 2 inches chunks
    1/2 medium turnip
    1/2 small tomato
    3 cloves of garlic, smashed and peeled
    2 TBS Canola Oil

    Seasoning sachet
    1 bay leaf
    2 springs of fresh thyme
    4 fresh parsley stems
    3 to 4 whole black peppercorns
    1 whole clove
    3 fresh sage leaves


Make a seasoning sachet by tying the spices into a piece of cheesecloth.

In a stock pot or a soup pot, heat the oil over medium heat. Lower the heat and add the vegetables and heat for about 5 minutes until the onions are soft and translucent. Do not brown the vegetables.

Add the water and the sachet and bring to a boil, then, lower the heat and simmer for 30 to 45 minutes. Cool for one hour, strain, pour into freezer containers, and freeze or refrigerate.

Makes 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user CARIKE3.