Vegetable Stock: Always a Good Investment
Learning to make vegetable stock is a good investment.Super simple and super handy to always have on hand for soups and sauces.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Category: Recipes, Soup, Vegetables
Ingredients
Scale
- 2 white onions, chunked
- 1 carrot, chunked
- 1 celery stalk, chunked
- 4 garlic cloves, smashed
- 10 sprigs of parsley
- 1 tablespoon black peppercorns
- 1 bay leaf
- 6 cups of water
Instructions
- Combine all the ingredients in a stock pot.
- Bring to a boil, reduce to a simmer.
- Simmer for 20 minutes.
- Drain, reserving the liquid.
- Use within a week or freeze.
Notes
Makes 1 quart. Use this stock as a base for sauces and soups. Can be used as a substitute in any recipe that calls for chicken or beef stock. Make a batch and store it in either quart or half-quart sized jars. Use within a week or freeze. Set the container in the refrigerator to defrost or gently defrost in the microwave.
Nutrition
- Serving Size:
- Calories: 231
- Sugar: 20.7 g
- Sodium: 218.4 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 53.5 g
- Fiber: 12.5 g
- Protein: 7 g
- Cholesterol: 0 mg
Top 10 Fruits and Vegetables for Weeknight Cooking
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