No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 55g Recipe makes 7 cups)
Calories 21
Calories from Fat 0		(3%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 678mg		28%
Potassium 95mg		2%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.7g
Protein 0.6g		1%
how is this calculated?

Easy Vegetable Stock

Recipe #179467 | 1 hour | 30 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jul 27, 2006

From Martha Rose Shulman. For the vegetable trimmings, if you don't have all of them, that is fine. Just use what you have. Chard can be stalks or leaves.

7 cups (change servings and units)

Ingredients

1 onion, quartered
1 carrot, peeled and thickly sliced
1 celery, sliced
4-8 garlic cloves, crushed and peeled
1 leek, cleaned and sliced
2 teaspoons salt, to taste

Vegetable trimmings

sliced chard leaves, stalks
sliced parsley stems
cleaned and sliced leek greens
mushroom, stems
scallion, stalks (green part)

Directions

1
Add all the ingredients along with 8 cups water to a large pot; bring to a boil.
2
Decrease heat, cover partially, and simmer gently for 30 minutes or longer.
3
Strain through a fine strainer; use right away or refrigerate or freeze.