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Roasted-Vegetable Stock

Homemade veggie stock is super easy and flavorful. Roasting veggies caramelizes them creating a rich and flavorful soup base.

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  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 5

Ingredients

6
cups large pieces mild vegetables (carrots, celery, whole mushrooms, potatoes and sweet potatoes)
2
medium onions, cut into fourths
2
cloves garlic, peeled
8
cups cold water
1/2
cup parsley sprigs
1
teaspoon salt
1/4
teaspoon cracked black pepper
1
sprig basil or 1 teaspoon dried basil leaves
1
sprig marjoram or 1 teaspoon dried marjoram leaves
1
sprig thyme or 1 teaspoon dried thyme leaves
1
bay leaf

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LOCATION

Directions

  • 1 Heat oven to 400º. Grease jelly roll pan, 15 1/2 x10 1/2 x1 inch. Spread vegetables, onions and garlic in pan. Bake uncovered 45 to 60 minutes or until vegetables are deep golden brown and tender.
  • 2 Remove vegetables from pan; place in 4-quart Dutch oven. Pour 1/2 cup of the cold water in pan. Scrape pan to remove browned particles; add water and particles to vegetables.
  • 3 Heat vegetables, remaining cold water and remaining ingredients to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
  • 4 Cool broth slightly; strain broth. Cover and refrigerate up to 3 days or seal tightly and freeze up to 3 months. Stir before using.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
10
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
450mg
450%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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