DIY Vegetable Stock
DIY Vegetable Stock recipe
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
water
|
|
| ½ | cup |
spinach
|
|
| ½ | cup |
tomatoes
|
|
| ½ | cup |
turnip
|
*
|
| ½ | cup |
onions
|
|
| ½ | cup |
celery
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | clove |
garlic
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
water
|
|
| 118 | ml |
spinach
|
|
| 118 | ml |
tomatoes
|
|
| 118 | ml |
turnip
|
*
|
| 118 | ml |
onions
|
|
| 118 | ml |
celery
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | clove |
garlic
|
|
Directions
Choose your own vegetables, even leftovers, if desired.
Just make sure to use twice as much liquid as vegetables.
- Chop spinach and tomatoes, slice turnips and onions.
Chop celery.
Combine all ingredients in a large stockpot and bring to boil.
Remove any foam that might come to the top.
Reduce heat, cover and simmer slowly for 1½ hours.
Strain, cool, cover, refrigerate or freeze.
