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    Vegetable Stock

    Average Rating:

     2 Total Reviews

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    • 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.

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    Vegetable Stock. Recipe by bluemoon downunder

    Vegetable Stock

    By bluemoon downunder
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    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
    17%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 296.0 mg
    12%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.0 g
    12%
    Protein 1.2 g
    2%
    Detailed Nutrition Values About Nutrition Info
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