Appetizers / Soups / Salads

Kitchen Basics: Vegetable Stock is for Soup.

Kitchen Basics: Vegetable Stock takes 10 minutes to prepare.

Kitchen Basics: Vegetable Stock takes 50 minutes to cook.

Kitchen Basics: Vegetable Stock makes 12 servings.

The ingredients for Kitchen Basics: Vegetable Stock are:

1 t canola oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bulb fennel, chopped
2 cloves garlic, smashed and cut in half
1/4 cup no salt added crushed tomatoes
2 bay leaves
1/2 t black peppercorns
3 sprigs fresh thyme
8 c cold water

Here is how you make Kitchen Basics: Vegetable Stock:

Heat a large saucepan over moderate heat, then add the oil. Add the onions and carrots to the hot oil and cook them for 3-4 minutes. Add the fennel and celery and cook another 5 minutes until the vegetables start to brown. Add the garlic and tomatoes, along with one cup of the water. Use a wooden spoon to stir the mixture well, scraping the bottom of the pan to remove any "fond," that cooked-on crust that develops in the bottom of the pot. Add the remaining water, peppercorns, thyme, and bay leaves. Bring the stock to a boil then reduce to a low simmer. Cook 40 minutes, skimming the surface twice to remove any impurities that float to the top.Remove the stock from heat and strain through a fine-mesh strainer. (Line the strainer with a coffee filter for an even clearer stock.) Cool then refrigerate. Makes 6 cups, 1/2 cup per serving.

The nutritional information for Kitchen Basics: Vegetable Stock is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 18.8

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 24.7 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 1.4 g
• Protein: 0.7 g

The dietary needs meet for Kitchen Basics: Vegetable Stock is Vegetarian