Low Fat, Homemade Stock

Pantry Savvy's Note:

This low-fat stock can be made to suit all your needs for a base such as stir-frys, soups, spaghetti sauce, etc. Anything that requires bouillon or water. What's great about this recipe, it can be frozen until needed.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4

Yield: 4.0 cups

• 5 medium carrots , sliced
• 5 celery ribs , sliced
• ½ cup frozen spinach
• 2 large garlic cloves , sliced
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon dry mustard
• 2 medium bay leaves
• 8 cups water

Directions:

1. Prepare all the vegetables and chop them as described in this recipe. Add water to large pot. Add vegetables and spices. You can also spice up this stock even more if you like it very spicy. The red pepper flakes can be omitted if you are not comfortable with spicy stocks.
2. Bring to a boil and then reduce to medium-low for 2 hours. Once cooked for 2 hours the stock will reduce to 4 cups of stock. Strain vegetables and keep the stock. Pour them into individual containers for freezing. You can use this stock immediately once cooked.
3. There are few calories in this recipe. There is no salt added.

Reviews

[Acadia*]

Great tasting vegetable stock! I omitted the red pepper flakes and I doubled the recipe and froze most of it. Made for PAC Spring 2009.