Simple Vegetable Stock

12 55 57
Ingredients Minutes Calories
Prep Cook Servings
5 min 50 min 7
Simple Vegetable Stock
Health Highlights


1 bulb Garlic
10 cup Water
2 cup sliced Yellow onion
2 cup Leek (sliced)
1 cup sliced Carrots
1 cup diced Celery
1 small Turnip (peeled, cut into 8 wedges)
114 gm Cremini (Italian) mushroom (halved)
6 peppercorn Peppercorn
4 sprig Parsley, fresh
4 sprig Thyme, fresh
1 leaf Bay leaf


Cut off pointed end of garlic just to expose cloves.

Combine garlic and the remaining ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 50 minutes.

Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts

Per Portion

Calories 57
Calories from fat 3.9
Calories from saturated fat 0.8
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 64 mg
Potassium 389 mg
Total Carbohydrate 12.8 g
Dietary Fiber 3.1 g
Sugars 4.3 g
Protein 2.2 g

Dietary servings

Per Portion

Vegetables 2.4

Energy sources


Meal Type(s)