Italian

Vegetable Stock takes several minutes to prepare.

Vegetable Stock takes several minutes to cook.

Vegetable Stock makes 10 servings.

The ingredients for Vegetable Stock are:

Extra Virgin Olive Oil, 3 tbsp
Peas, fresh, 2 cup
Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
Onions, raw, 4 large
Leeks, 2 leek
Celery, raw, 4 stalk, large (11"-12" long)
Swiss Chard, 3 cup, chopped
Zucchini, 6 cup, sliced
Potato, raw, 2 large (3" to 4-1/4" dia.)
Spinach, fresh, 2 cup
Salt, 1 tsp
Water, tap, 12.68 cup (8 fl oz)

Here is how you make Vegetable Stock:

Heat Large stock pot, add olive oil. Add peas, cook until softened. Smash. Add remaining vegetables and cook for a few minutes. Add the water and bring to a boil. Reduce heat and simmer for 1-2 hours. Until vegetables are soft. Strain the stock through a strainer mashing the vegetables to get out any extra juices.Number of Servings: 10Recipe submitted by SparkPeople user CATCH23.

The nutritional information for Vegetable Stock is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 195.0

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 161.3 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 8.5 g
• Protein: 6.3 g

Vegetable Stock is Italian cuisine.

The dietary needs meet for Vegetable Stock is Vegetarian