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    You are in: Home / Recipes / Low Fat, Homemade Stock Recipe
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    Low Fat, Homemade Stock

    Low Fat, Homemade Stock. Photo by AcadiaTwo

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    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.

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    Serves: 4



    Units: US | Metric


    1. 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. 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. 3
      There are few calories in this recipe. There is no salt added.

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    • on March 30, 2009


      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.

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    Nutritional Facts for Low Fat, Homemade Stock

    Serving Size: 1 (623 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 55.5
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 117.4 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 4.2 g
    Sugars 4.7 g
    Protein 2.3 g

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