Vegetarian

Vegetable Stock, S=1 cup is for Soup.

Vegetable Stock, S=1 cup takes 15 minutes to prepare.

Vegetable Stock, S=1 cup takes 45 minutes to cook.

Vegetable Stock, S=1 cup makes 16 servings.

The ingredients for Vegetable Stock, S=1 cup are:

1 gallon water (16 cups)
1 medium onion, peeled and chopped
1 small onion with skin, quartered
2 medium leek (white and green parts) rinsed and chopped
3 medium ribs celery cut into 2 inch pieces
2 medium carrots, scrubbed and chopped into 2 inches chunks
1/2 medium turnip
1/2 small tomato
3 cloves of garlic, smashed and peeled
2 TBS Canola Oil

Seasoning sachet
1 bay leaf
2 springs of fresh thyme
4 fresh parsley stems
3 to 4 whole black peppercorns
1 whole clove
3 fresh sage leaves

Here is how you make Vegetable Stock, S=1 cup:

Make a seasoning sachet by tying the spices into a piece of cheesecloth.In a stock pot or a soup pot, heat the oil over medium heat. Lower the heat and add the vegetables and heat for about 5 minutes until the onions are soft and translucent. Do not brown the vegetables.Add the water and the sachet and bring to a boil, then, lower the heat and simmer for 30 to 45 minutes. Cool for one hour, strain, pour into freezer containers, and freeze or refrigerate.Makes 16 1-cup servings.Number of Servings: 16Recipe submitted by SparkPeople user CARIKE3.

The nutritional information for Vegetable Stock, S=1 cup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 33.0

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 37.3 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 1.4 g
• Protein: 0.7 g

The dietary needs meet for Vegetable Stock, S=1 cup is Vegetarian