From the Cook
From the Cook
From the Cook
From the Cook
1/5
Homemade Vegetable Stock
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Instructions
1
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Place all ingredients in a large soup pot and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for one hour.
2
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Set a strainer over a large bowl and line with cheesecloth if necessary. Pour the stock into the strainer and discard the solids.
3
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Cool completely then store the stock in an airtight container in the the fridge for up to 1 week or freeze for up to 6 months.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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