Low Fat, Homemade Stock

Recipe by Pantry Savvy
READY IN: 2hrs 15mins
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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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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