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    You are in: Home / Recipes / Basic Vegetable Stock Recipe
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    Basic Vegetable Stock

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Carrie Ann's Note:

    A soup is only as good as the stock it is made from and this is a good,basic vegetable stock that I use as the base for my Tortellini Minestrone With Spinach. Since it makes a lot, I freeze it in individual batches, each bag holding enough for 1 batch of soup.You can vary the vegetables to suit your taste but watch out for strong flavoured veggies that will dominate the stock and potatoes which will make it cloudy.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    sachet

    Directions:

    1. 1
      Place water in stock pot and add vegetables, garlic and sachet.
    2. 2
      Heat on high to simmering but do not allow to boil.
    3. 3
      Reduce heat to low.
    4. 4
      Skim whatever scum rises to surface.
    5. 5
      Simmer, covered, for 3 hours, but do not stir.
    6. 6
      Check occasionally to make sure stock isn't boiling and to skim surface if necessary.
    7. 7
      Season with salt.
    8. 8
      Cool; remove vegetables and strain stock.

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    Nutritional Facts for Basic Vegetable Stock

    Serving Size: 1 (8658 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 156.1
     
    Calories from Fat 7
    89%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 207.2 mg
    8%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 8.3 g
    33%
    Sugars 15.8 g
    63%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    thyme

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