• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Basic Vegetable Stock (Lf)

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 3 md Carrots -- cut in chunks
  • Celery stalks -- cut in
  • Chunks
  • 3 md Onions -- cut in chunks
  • 30 ml Garlic -- minced
  • 1/3 c Fresh parsley -- minced
  • Bay leaf
  • Whole peppercorns
  • 1/2 ts Tarragon -- and/or other
  • Herb
  • 6 c Water
  • PER CUP-----
  • *cals
  • *gm dietary fiber
  • *mg sodium


Combine all ingredients in a large soup pot, and bring to a boil. Reduce
heat to simmer, cover and let cook for about 1 hours. You may strain the
vegetables out and use the clear brot, or put the stock in a blender and
puree for a thicker stock, adding a bit more water if necessary. Makes 8
cups. (You can add other veggies, such as parsnips, turnips, leeks, etc.,
if desired)

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