Low Fat, Homemade Stock
photo by AcadiaTwo
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 5 medium carrots, sliced
- 5 celery ribs, sliced
- 118.29 ml frozen spinach
- 2 large garlic cloves, sliced
- 4.92 ml oregano
- 4.92 ml basil
- 4.92 ml paprika
- 4.92 ml red pepper flakes
- 4.92 ml black pepper
- 4.92 ml dry mustard
- 2 medium bay leaves
- 1892.72 ml water
directions
- 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.
- 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.
- There are few calories in this recipe. There is no salt added.
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RECIPE SUBMITTED BY
Pantry Savvy
Lasalle, Quebec, 0
<p>I am a retired Nutritionist and I wanted to share my recipes with the public. <br /><br />Changing your eating habits and making lifestyle changes is an advantage for years to come. <br /><br />I do hope you enjoy my recipes. Have tried many and will try to include more.</p>