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This vegetable stock is a good, basic recipe, and perfect for vegetarians!
Ingredients
- 2 large carrots
- 2 stalks celery, including some leaves
- 1 large onion
- 1 tablespoon olive oil
- 1 bunch green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 large bay leaves
- 1 teaspoon salt
- 2 quarts water
Directions
Step 1
Chop carrot, celery, and onion into 1-inch chunks.
Step 2
Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
Step 3
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
Step 4
Strain. Discard vegetables.
Tips
Other vegetables and herbs to consider adding to the stock: mushrooms, eggplant, asparagus trimmings, corn cobs, fennel stalks and trimmings, bell peppers, pea pods, chard stems and leaves, celery root trimmings, potato parings, marjoram stems and leaves, and basil stems and leaves. Remember that the greater the surface area, the more quickly vegetable pieces will yield their flavor.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 37 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 1% |
| Sodium227mg | 10% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C31mg | 154% |
| Calcium62mg | 5% |
| Iron2mg | 9% |
| Potassium241mg | 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.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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