Basic Vegetable Stock

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Yield
2 1/2 quarts (serving size: 1 cup)
By Leslye Michlin Borden
March 1995
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 40
  • Caloriesfromfat 5%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 1.1g
  • Carbohydrate 9.3g
  • Fiber 2.4g
  • Cholesterol 0.0mg
  • Iron 0.7mg
  • Sodium 42mg
  • Calcium 36mg

How to Make It

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.

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