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Vegetable Stock

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  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 8
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Try our delicious way to make vegetable stock, then use it in soups, stews and main dishes.

Ingredients

8
cups cold water
6
cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini)
1
medium onion, coarsely chopped (1/2 cup)
4
cloves garlic, finely chopped
1/2
cup fresh parsley sprigs
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1
teaspoon salt
1/4
teaspoon cracked black pepper
2
dried bay leaves

Directions

  • 1 In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover; simmer 1 hour, stirring occasionally.
  • 2 Cool about 10 minutes. Strain broth through fine strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.

Expert Tips

Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.

*Some mushrooms have woody stems that cannot be eaten, but they can be used to flavor the broth and then discarded.

Freeze broth in ice-cube trays. Once frozen, put broth into resealable freezer plastic bags and store in freezer.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
50
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
380mg
16%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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