Vegetarian

Basic Vegetable Stock is for Soup.

Basic Vegetable Stock takes several minutes to prepare.

Basic Vegetable Stock takes several minutes to cook.

Basic Vegetable Stock makes 1 servings.

The ingredients for Basic Vegetable Stock are:

Ingredients:
Onions, raw, 1 medium (2-1/2" dia) (remove)
Leeks, 2 leek (remove)
Carrots, raw, 2 medium (remove)
Celery, raw, 2 cup, diced (remove)
Garlic, 6 clove (remove)
Tomato Paste, 1 can (6 oz) (remove)
Additionally;
2 quarts chopped vegetables or vegetable trimmings: squahs, corn cobs, beans, peppers, kale stalks, collard greens, etc.
1 bouquet garni
1/2 cup mixed chopped fresh herbs, incl, basil , oregano, chives and or parsley stems.
4 quarts wter
freshly ground black pepper
sea salt or soy sauce. (optional)

Here is how you make Basic Vegetable Stock:

1. Combine onion, leeks, carrots, celery, tomatoes, garlic, and everything and bring it to a boil. Reduce heat and simmer the stock, adding water as necessary to keep the vegetables covered for 1 to 1/2 hours. Strain stock, cool, then refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen it will keep for 6 months. Makes 21/2 quarts. Freeze 1-cup portions of vegetable stock. Number of Servings: 1Recipe submitted by SparkPeople user UMYERS.

The nutritional information for Basic Vegetable Stock is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 405.0

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,677.9 mg
• Total Carbs: 93.2 g
• Dietary Fiber: 20.7 g
• Protein: 15.4 g