Easy, Basic Vegetable Stock Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

12 cups water
4 celery ribs, chopped , including leaves
3 carrots, peeled and chopped
2 large tomatoes, cut into quarters
1 large onion, peeled and chopped
2 garlic cloves, peeled
1 cup dry white wine
1 tsp salt
1 tsp black peppercorns
1 bunch flat leaf parsley, rinsed

Directions:

In a heavy stockpot combine water, celery, carrots, tomatoes, onion, garlic, white wine, salt, peppercorns and parsley. Bring to a boil.
Reduce heat to low and simmer for 1 hour or until vegetables are tender.
Strain stock, discarding all solids. Use immediately, refrigerate up to 2 days, or freeze for up to 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	31.2 Kcal (131 kJ)
Calories from fat	1.63 Kcal
		% Daily Value*
Total Fat	0.18g	0%
Cholesterol	0.14mg	0%
Sodium	186.58mg	8%
Potassium	169.16mg	4%
Total Carbs	4.22g	1%
Sugars	2.25g	9%
Dietary Fiber	1.16g	5%
Protein	0.66g	1%
Vitamin C	5.6mg	9%
Vitamin A	0.1mg	4%
Calcium	36.9mg	4%

Amount Per 100 g
Calories	11.56 Kcal (48 kJ)
Calories from fat	0.6 Kcal
		% Daily Value*
Total Fat	0.07g	0%
Cholesterol	0.05mg	0%
Sodium	69.12mg	8%
Potassium	62.66mg	4%
Total Carbs	1.56g	1%
Sugars	0.83g	9%
Dietary Fiber	0.43g	5%
Protein	0.25g	1%
Vitamin C	2.1mg	9%
Calcium	13.7mg	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.