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Vegetable Stock

Healthycooking's picture
  Green cabbage 1 Pound
  Leeks 1⁄2 Pound
  Parsnips 1⁄4 Pound
  Carrot 1 Large
  Stalk celery 1
  Unpeeled garlic 1 Clove (5 gm)
  Parsley sprigs 6
  Salt 1⁄2 Teaspoon
  Whole black peppercorns/White peppercorn 1⁄2 Teaspoon

1. Core and coarsely chop the cabbage; you should have about 5 cups. Trim the leeks, split them lengthwise and wash them carefully under cold running water to remove any grit and sand. Coarsely chop the leeks. Wash, trim and halve the parsnips, carrot and celery.
2. Place the vegetables in a large pot, add the garlic, parsley, salt, peppercorns and 2 quarts of water, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot and simmer the stock 1 hour. Uncover the pot and simmer the stock another 45 minutes.
3. Strain the stock through a colander set over a large bowl; discard the solids.

Recipe Summary

Crock Pot

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 394 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1193.8 mg49.7%

Total Carbohydrates 91 g30.5%

Dietary Fiber 24 g95.9%

Sugars 33.1 g

Protein 12 g24.1%

Vitamin A 340.6% Vitamin C 381.6%

Calcium 41.5% Iron 46.6%

*Based on a 2000 Calorie diet

Vegetable Stock Recipe