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Vegetable Stock Recipe
|Onions||2 Medium, cut into eighths|
|Leeks||2 Small, chopped coarse and rinsed well (Use Both White And Green Part)|
|Carrots||2 , cut into 2 inch lengths|
|Parsnips||2 , cut into 2 inch lengths|
|Chopped tomato||1 Cup (16 tbs) (Use Either Fresh Or Canned)|
|Garlic||6 Clove (30 gm), peeled|
|Dried thyme||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 673 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 0.64 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 211 mg8.8%
Total Carbohydrates 157 g52.2%
Dietary Fiber 30.8 g123.3%
Sugars 52 g
Protein 17 g34.8%
Vitamin A 568.9% Vitamin C 258.5%
Calcium 55.4% Iron 82.1%
*Based on a 2000 Calorie diet
1) In a large kettle add all the ingredients>
2) Stir to mix and bring to a boil.
3) Simmer for 1 1/2 hours till vegetables are cooked.
4) Strain in a large bowl.
5) Serve hot.