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Homemade Vegetable Stock (Salt-Free) takes 10 minutes to prepare.

Homemade Vegetable Stock (Salt-Free) takes 30 minutes to cook.

Homemade Vegetable Stock (Salt-Free) makes 16 servings.

The ingredients for Homemade Vegetable Stock (Salt-Free) are:

2 T olive oil
2 leeks, white and light green part only, sliced
3 carrots, peeled and diced
3 ribs celery, diced
1 pint mushrooms, sliced or quartered
1 onion, diced
1/2 t black peppercorns
1/2 t thyme, dried, or 2 springs fresh
6 parsley stems

Here is how you make Homemade Vegetable Stock (Salt-Free):

Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock... Place a stock pot over medium heat. Add oil to warm. Add vegetables and sweat them over the heat. Slowly add 1 gallon and 1 quart of cold water to the mixture. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes. Strain and cool before storing.Makes one gallon; used as 1 cup per serving.

The nutritional information for Homemade Vegetable Stock (Salt-Free) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 17.8

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 17.4 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 0.9 g
• Protein: 0.7 g