Directions:
- Bring the water to a boil.
- Place the vegetables, onions, carrot and celery in the water and return to a boil. Reduce heat and simmer for 45 minutes.
- Add the salt, white pepper and thyme and simmer for 15 minutes more.
- Strain the stock and refrigerate until needed.
- * Note: Vegetables can be any appropriate choice. Clean vegetable trimmings and ends may be saved frozen until a sufficient amount to make stock has been saved. Parts of vegetables that you may not want to serve might make an excellent stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.95 Kcal (155 kJ) | ||
| Calories from fat | 4.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 1% | |
|---|---|---|---|
| Sodium | 181.93mg | 8% | |
| Potassium | 151.9mg | 3% | |
| Total Carbs | 7.72g | 3% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 12.07 Kcal (51 kJ) | ||
| Calories from fat | 1.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 1% | |
|---|---|---|---|
| Sodium | 59.43mg | 8% | |
| Potassium | 49.62mg | 3% | |
| Total Carbs | 2.52g | 3% | |
| Sugars | 0.3g | 4% | |
| Dietary Fiber | 0.77g | 9% | |
| Protein | 0.52g | 3% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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