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Vegetable Stock

See full recipe on: fitandfed.net



Ingredients

1 # leeks (1 large or 2 medium to small)
1# yellow onions (2 medium)
6 oz. celery stalks with leaves on, or leaves and inner stalks from 2 bunches of celery
6 oz. carrots or 4 small carrots
2 t olive oil
12 cups water
16 sprigs of italian parsley or a larger number of parsley stems
Peelings from 2 large or 4 small potatoes
4 garlic cloves, mashed a bit with the side of a knife but unpeeled
4 bay leaves
2 tsp. black peppercorns
Small bunch fresh thyme (10 stalks)

Nutrition 4 servings

Per Serving % Daily Value
Calories 6
Fat 0g 0%
Carbs 1g 0%
Protein 0g 0%
Fiber 0g 1%
Cholesterol
Sodium 28mg 1%
     
Fat
Carbs
Protein

Preparation






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