Veggie Stock
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 17.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 90.3 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 0.4 g
View full nutritional breakdown of Veggie Stock calories by ingredient
Number of Servings: 12
Ingredients
-
1 tbsp olive oil
.5 cup leeks chopped (or onions)
.5 cup celery chopped
.5 cup carrots chopped
.5 cup fresh parsley chopped
(I chop and freeze the above vegetables from my garden in 2 cup bags for quicker prep)
12 cups water
2 cloves garlic chopped
1 large bay leaf
.5 tsp black peppercorns
1 tbsp Braggs All Purpose Soy Seasoning (or soy sauce)
Directions
Saute first 4 vegetables in oil 5 minutes. Add all other ingredients. Bring to a boil, reduce heat and simmer 1 hour uncovered. Strain through a fine mesh sieve.
Let cool, then pour into bags or containers. I also usually freeze some in icecube trays and use for cooking instead of oil when I can.
Makes about 12 cups.
Serving Size:
Number of Servings: 12
Recipe submitted by SparkPeople user TINADOUS.
Let cool, then pour into bags or containers. I also usually freeze some in icecube trays and use for cooking instead of oil when I can.
Makes about 12 cups.
Serving Size:
Number of Servings: 12
Recipe submitted by SparkPeople user TINADOUS.