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Basic Vegetable Stock

Yield 2 1/2 quarts (serving size: 1 cup)

Ingredients

  • 14 cups water
  • 1 cup coarsely chopped celery leaves
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 teaspoon black peppercorns
  • 3 large carrots, quartered
  • 3 large stalks celery, quartered
  • 1 large parsnip, quartered
  • 1 large onion, quartered
  • 1 bay leaf

Nutrition Information

  • calories 40
  • caloriesfromfat 5 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.1 g
  • carbohydrate 9.3 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 42 mg
  • calcium 36 mg

How to Make It

  1. Combine all the ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Partially cover, reduce heat, and simmer 2 hours. Strain into a large bowl; discard solids. Cover and chill.