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

    Vegetable Stock. Photo by I'mPat

    1/3 Photos of Vegetable Stock

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Rita~'s Note:

    No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil

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    Ingredients:

    Yield:

    gallon

    Units: US | Metric

    Directions:

    1. 1
      Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
    2. 2
      Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
    3. 3
      Add 1 1/2 gallons of cold water.
    4. 4
      Also add the marjoram, thyme and bay leaves.
    5. 5
      Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
    6. 6
      Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    • on March 30, 2003

      35

      This broth lacked flavor, I think in part due to its lack of salt. Then again, perhaps I'm comparing it to other meat-flavored broths. Anyway, I'm sure this broth would be better than water for steaming vegetables or making soups. If making again, I would reduce the water by half.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2010

      55

      I've just had a taste and I am looking forward to turning this wonderfully flavoured stock into Three Pearls Soup and Pumpkin Soup. I did add some baby corn that I had left over and I knew wouldn't be used within the week and fresh herbs from the garden of thyme and sage (I think the herbs and the sauteing the vegies gives it a depth of flavour). I washed all the vegies but left the skins on, chopped in large pieces and sauted them in oil till slightly brown and then put them in the crock pot with 4 litres of water (just over the gallon) and set for 10 hours. Thank you ~Rita~, made for Photo Forum's May "Farm Cooking".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2009

      55

      This is a great stock for us vegetarians or those of us who are trying to be. This freezes well and I keep a bag of ice cubes and several larget containers in the freezer. Well worth the time it takes.

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

    Read All Reviews (5)

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    Nutritional Facts for Vegetable Stock

    Serving Size: 1 (1120 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 390.2
     
    Calories from Fat 93
    24%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 265.9 mg
    11%
    Total Carbohydrate 73.0 g
    24%
    Dietary Fiber 14.8 g
    59%
    Sugars 29.7 g
    119%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    parsley stems

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