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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Mama's Kitchen (Hope)'s Note:

    This is an easy way to make a delicious vegetable broth that you can keep on hand for use in recipes. Leaving the skin ON gives a nice golden color to the broth. I adopted this recipe and have worked lovingly on it for several months. I wanted to keep it low in sodium but you can certainly adjust that to your liking.

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    Units: US | Metric


    1. 1
      In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
    2. 2
      When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
    3. 3
      Simmer mixture, uncovered, 2 hours.
    4. 4
      Pour stock through a fine sieve into a heatproof bowl.
    5. 5
      Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
    6. 6
      Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.

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    Ratings & Reviews:

    • on December 21, 2008


      This is a great recipe. I didn't have peppercorns, but I would use them when I pick some up. The directions call for the use of leeks, but it isn't in the ingredients list. I had a bunch of odds and ends in the freezer that I used for this. I froze most of it and used the rest to make Chicago Style Italian Beef Sandwiches (Crock Pot Version). Made and Reviewed for VegNSwap 5. Thanks! :)

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    • on June 17, 2008


      I used this as a base and added my bag of odds and ends of veggies I keep in the freezer. I like the idea of sauteeing the veggies to bring out the flavor. I used fresh thyme and parsley from the garden. Thanks mama! Made for ZWT4.

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


    Nutritional Facts for Vegetable Stock

    Serving Size: 1 (3674 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 33.0
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 296.0 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 1.6 g
    Sugars 3.0 g
    Protein 1.2 g

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