• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Brown Vegetable Stock

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 2 Onions, yellow; cut in
  • -1/4's
  • 1 Onions, red; cut in 1/4's
  • 5 Carrots; cut in chunks
  • 3 Leeks; cut in chunks
  • 3 Celery; stalks, cut in
  • -chunk
  • 1 cl Garlic; cut in half
  • 1 Bay leaf
  • -------PER 1 CUP------
  • 29 x *cals
  • 1/8 x *gm fat
  • 13 1/3 x *mg sodium


Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan.
Roast in the oven, uncovered, stirring occasionally, for about 1 hour.
Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to
a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature
and refrigerate for up to 4 days or freeze for up to 1 week. Makes 4 cups.

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

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