Homemade Vegetable Stock
| 12 |
135 |
20 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
2 h |
12
|
Ingredients
|
14 cup
|
Water
|
|
4 large stalk(s)
|
Celery
(with leaves, chopped)
|
|
4 large
|
Carrots
(chopped)
|
|
1 cup
|
Green cabbage
(chopped)
|
|
1 cup
|
Mushrooms
(chopped)
|
|
1 large
|
Onion
(chopped)
|
|
12 clove(s)
|
Garlic
|
|
1/2 medium/large
|
Leek
(chopped)
|
|
10 sprigs
|
Parsley, fresh
|
|
2 leaf
|
Bay leaf
|
|
1/2 tsp
|
Salt
(to taste)
|
|
1/2 tsp
|
Black pepper
(to taste)
|
Instructions
- Dice all the ingredients into small pieces.
- Combine them in a large pot.
- Simmer for at least 2 hours.
- Bring to a boil and then reduce heat to medium and cook for one hour.
- Strain through a colander.
- Press the vegetables against the colander to press out as much juice as possible.
- Add coarse sea salt and pepper, or any herbs you like, to taste.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
