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Vegetable Stock

Meal.Mates's picture
Ingredients
  Onion 1 Large, unpeeled and quartered
  Leeks 2 , chopped (White And Some Green)
  Celery rib and leaves 2 , chopped
  Carrots 2 , chopped
  Safflower oil/Butter 4 Tablespoon
  Potatoes 2 , scrubbed and sliced
  Garlic 4 Clove (20 gm), crushed (Large Cloves)
  Bay leaves 2
  Black peppercorns 8 , lightly crushed
  Oregano sprig 2
  Parsley sprigs 6
  Thyme sprig 1
  Tarragon sprig 1
  Whole cloves 4
  Water 6 Cup (96 tbs)
  Ripe tomatoes 3 , chopped
  Salt To Taste
Directions

Brown vegetables in oil in soup kettle.
Add remaining ingredients, cover, bring to boil, lower heat and simmer 2 hours.
Strain and adjust seasonings.
Reduce to concentrate flavor.
Jar, cool, cover and refrigerate.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1282 Calories from Fat 231

% Daily Value*

Total Fat 28 g42.5%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 721.6 mg30.1%

Total Carbohydrates 246 g82.1%

Dietary Fiber 37.8 g151.4%

Sugars 55.6 g

Protein 37 g74.9%

Vitamin A 689.3% Vitamin C 416.5%

Calcium 78.7% Iron 139.2%

*Based on a 2000 Calorie diet

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Vegetable Stock Recipe