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Vegetarian Stock

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Submitted by shaunna

Ingredients

12 2.8
CUPS L POTATOES
peels
12 2.8
CUPS L WATER
14 14
CLOVES CLOVES GARLIC
2 2
MEDIUM MEDIUM ONIONS
1 1
EACH EACH CELERY
stalk
3 3
EACH EACH PARSLEY SPRIGS *
1 1
EACH EACH BAY LEAVES *

Directions

Keep vegetable trimmings in a plastic bag in the freezer until you have enough for stock.

  1. Slice cloves of garlic, chop onions and slice celery.

  2. Place all of ghe ingredients in a large stock pot.

  3. Bring to a boil. Remove any foam that may come to the top.

  4. Reduce heat, cover and simmer for 1½ to 2 hours.

  5. Strain the stock, cool, cover and refrigerate or freeze.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1042g (36.8 oz)
Amount per Serving
Calories 273 2% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 24%
Sugars g
Protein 14g
Vitamin A 1% Vitamin C 74%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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