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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    ninja's Note:

    A touch of wine in a good stock can bring out the best of all the flavors. You can buy good quality stocks but if you've got the time, making your own gives you complete control over the success of the outcome. I listed the recipe as it was published, but there's no need to finely chop the vegetables; chopping them roughly will equally distribute the flavors. Feel free to add more spices (or even veggies) to taste, but you might need to adjust the amount of parsley. From Jenny Levison's "Souper Jenny Cooks".

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a heavy stockpot combine water, celery, carrots, tomatoes, onion, garlic, white wine, salt, peppercorns and parsley. Bring to a boil.
    2. 2
      Reduce heat to low and simmer for 1 hour or until vegetables are tender.
    3. 3
      Strain stock, discarding all solids. Use immediately, refrigerate up to 2 days, or freeze for up to 3 months.

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    Nutritional Facts for Easy, Basic Vegetable Stock

    Serving Size: 1 (4071 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 39.4
     
    Calories from Fat 1
    79%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 228.2 mg
    9%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.5 g
    10%
    Protein 0.9 g
    1%

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