Try this Vegetable Stock (Vegetarian Feast) recipe, or contribute your own.
Suggest a better descriptionCombine the ingredients in a large stockpot. Bring slowly to a gentle boil, then reduce the heat and simmer, uncovered, for 1 to 2 hours, until you have a nice, aromatic broth. Correct the seasoning. Strain and discard the vegetables and whole seasonings. This stock freezes well. Recipe by: Martha Rose Shulman, The Vegetarian Feast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (997g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 95 | ||
Calories from Fat: 9 (9%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.2mg | 7 % | |
Potassium 429.3mg | 11 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 15.8g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.