Vegetable Stock Recipe

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Ingredients:

Serving

3 cups coarsely chopped cabbage
2 1/2 cups coarsely chopped fennel bulb
2 cups coarsely chopped celery
1 cup chopped carrot
2 tbsp tomato paste
2 large onions, peeled and halved (about 1 1/2 lb)
1 (8-oz) package mushrooms
12 black peppercorns
10 flat-leaf parsley sprigs
8 thyme sprigs
6 garlic cloves, peeled
2 bay leaves
4 quarts water

Directions:

Combine first 12 ingredients in an 8-quart stockpot. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 45 minutes, skimming surface occasionally.
Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	30.99 Kcal (130 kJ)
Calories from fat	0.21 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	40.6mg	2%
Potassium	251.61mg	5%
Total Carbs	6.98g	2%
Sugars	2.7g	11%
Dietary Fiber	2.36g	9%
Protein	1.13g	2%
Vitamin C	14.3mg	24%
Vitamin A	0.1mg	3%
Iron	0.3mg	2%
Calcium	65mg	7%

Amount Per 100 g
Calories	8.07 Kcal (34 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	10.58mg	2%
Potassium	65.57mg	5%
Total Carbs	1.82g	2%
Sugars	0.7g	11%
Dietary Fiber	0.62g	9%
Protein	0.29g	2%
Vitamin C	3.7mg	24%
Iron	0.1mg	2%
Calcium	16.9mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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