Homemade Vegetable Stock Recipe

Published on
By : dLife Editors

Use this homemade stock as the base for any vegetarian soup recipe, or to replace low sodium canned

Summary

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Cook time: 2 Hours
Prep time: 15 Minutes
Idle time:
Level Easy
Servings: People
Unit:
13g
Carbs
0g
Sat. fat
3g
Fibers
42mg
Sodium
2g
Protein
83kcal
Calories
13g
Carbs
0g
Sat. fat
3g
Fibers
42mg
Sodium
2g
Protein
83kcal
Calories

Ingredients

  • 1 large onion
  • 1 carrot
  • 1 medium celery stalk
  • 1 leek
  • 1/2 tsp canola oil
  • 8 cups cold water
  • 1 cup white wine
  • 16 oz mixed frozen vegetables
  • 6 parsley sprigs
  • 1 Bay Leaves
  • 4 whole allspice
  • 1 tbsp black peppercorns
  • 1 pinch salt

Instructions

  1. Peel and chop onion and carrot. Wash and chop celery.
  2. Remove root end and 1" of green top of leek. Slice lengthwise. Wash well. Cut into 1" pieces.
  3. In stock pot or large Dutch oven, heat oil over medium.
  4. Add onion, leek, carrot, and celery. Cook for 5 minutes, stirring frequently.
  5. Add water, wine, chopped vegetables, parsley sprigs, bay leaf, allspice, peppercorns, salt, and pepper.
  6. Bring to boil. Reduce heat. Cover pot. Simmer 1-1/2 to 2 hours.
  7. Strain stock. Press lightly on vegetables to extract all juices. Discard solids

Additional information

Nutrition Facts
Homemade Vegetable Stock
Amount Per Serving
Calories 83
% Daily Value*
Sodium 42mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

Feel free to replace the canola oil with olive oil. If you omit the wine, increase the water by one cup.

Nutrition Facts
Homemade Vegetable Stock
Amount Per Serving
Calories 83
% Daily Value*
Sodium 42mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

Feel free to replace the canola oil with olive oil. If you omit the wine, increase the water by one cup.

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