Appetizers / Soups / Salads

Vegetable Stock/Broth takes several minutes to prepare.

Vegetable Stock/Broth takes 50 minutes to cook.

Vegetable Stock/Broth makes 6 servings.

The ingredients for Vegetable Stock/Broth are:

Carrots, raw, 6 medium
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Onions, raw, 1 large
Leeks, (bulb and lower leaf-portion)
Flat-leaf Parsley, .5 cup
Thyme, ground, 2 tsp
Not found in database:
1 tsp black peppercorns
1 dried bay leaf
1 1/4 sea salt

Here is how you make Vegetable Stock/Broth:

Wash, chop all vegetable ingredients.Combine in 6 quart pot. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until flavorful, about 50 mins. Strain broth. Store in refrigerator up to 5 days or freezer for up to 6 months. Makes 6-7 cups of broth which can be used as soup base or to flavor other foods.Number of Servings: 6Recipe submitted by SparkPeople user UMYERS.

The nutritional information for Vegetable Stock/Broth is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 47.5

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 115.0 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 3.1 g
• Protein: 1.4 g