Basic Vegetable Stock

Recipesfull introduces to you: Vegetarian Recipes. (Basic Vegetable Stock). This is a good basic stock, and is perfect for vegetarians!

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 12

Yield: 6 cups

Basic Vegetable Stock

Ingredients

1 tablespoon olive oil

1 large onion

2 stalks celery

including some leaves

2 large carrots

1 bunch green onions

chopped

8 cloves garlic

minced

8 sprigs fresh parsley

6 sprigs fresh thyme

2 bay leaves

1 teaspoon salt

2 quarts water

Tips

Directions

Step 1

Chop scrubbed vegetables into 1-inch chunks. Remember the greater the surface area the more quickly vegetables will yield their flavor.

Step 2

Heat oil in a soup pot. Add onion celery carrots scallions garlic parsley thyme and bay leaves. Cook over high heat for 5 to 10 minutes stirring frequently.

Step 3

Add salt and water and bring to a boil. Lower heat and simmer uncovered for 30 minutes. Strain. Discard vegetables.

Step 4

Other ingredients to consider: mushrooms eggplant asparagus (butt ends) corn cobs fennel (stalks and trimmings) bell peppers pea pods chard (stems and leaves) celery root parings marjoram (stems and leaves) basil potato parings . . . Get the idea?

Nutritional Information

Basic Vegetable Stock

Servings Per Recipe:12

Calories: 37.4

% Daily Value *

Protein: 1.3g 3%

Carbohydrates: 5.9g 2%

Dietary Fiber: 1.9g 8%

Sugars: 1.8g

Fat: 1.4g 2%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 3796IU 76%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.1mg 6%

Vitamin C: 30.8mg 51%

Folate: 47.5mcg 12%

Calcium: 62.2mg 6%

Iron: 1.6mg 9%

Magnesium: 19.2mg 7%

Potassium: 241mg 7%

Sodium: 226.6mg 9%

Thiamin: 0.1mg 5%

Calories From Fat: 12.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.