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

    Vegetable Stock. Photo by Julie B's Hive

    1/1 Photo of Vegetable Stock

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    metallichick's Note:

    I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor.

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    Serves: 4



    Units: US | Metric


    1. 1
      Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
    2. 2
      Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
    3. 3
      Add the water and get to a rolling boil.
    4. 4
      Boil until the vegetables are soft, about 20 minutes.
    5. 5
      Strain out the vegetables in a large grate strainer to keep the spices in the stock.
    6. 6
      Discard vegetables.

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    • on February 09, 2009


      This was a good stock but I would recommend cutting the pepper down by half as that's the strongest taste in the broth. I did need an extra 10 minutes boiling time to reduce from six cups to four. Made for New Kids on the Block, a tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable Stock

    Serving Size: 1 (528 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 64.3
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 668.7 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 3.3 g
    Sugars 5.7 g
    Protein 1.4 g

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