Appetizers / Soups / Salads

Vegetable Stock takes 30 minutes to prepare.

Vegetable Stock takes 300 minutes to cook.

Vegetable Stock makes 72 servings.

The ingredients for Vegetable Stock are:

1 tbsp olive oil
6 medium onions
16 stalks celery
16 medium carrots
1 bell pepper
24 cloves garlic
1 can tomato paste
1 tbsp parsley flakes or several sprigs fresh
2 tsp thyme or several sprigs fresh
12 bay leaves
18 peppercorns
salt to taste
water, enough to cover vegetables

Here is how you make Vegetable Stock:

Scrub vegetables and cut into large 1-inch chunks. Crush garlic. Heat oil in sauce pan and saute all vegetables in batches until just carmelized. Add vegetables to a large soup pot with all remaining ingredients and bring to a boil. Lower heat and simmer uncovered for several hours. Strain out vegetables through cheesecloth and return liquid to pot. Simmer for several hours, until reduced by half. Allow to cool and fill ice cube trays with stock and freeze. Each cube is equivalent to 1/2 cup of basic stock.Serving Size:?Makes 120 cubes, each equivalent to 1/2 cup stock

The nutritional information for Vegetable Stock is:

• Servings Per Recipe: 72
• Amount Per Serving
• Calories: 7.6

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 8.8 mg
• Total Carbs: 1.4 g
• Dietary Fiber: 0.4 g
• Protein: 0.2 g