Try this Vegetable Stock recipe, or contribute your own.
Suggest a better descriptionChoose your own vegetables, even leftovers, if desired. Just make sure to use twice as much liquid as vegetables. 1. Chop spinach and tomatoes, Slice turnips and onions. Chop celery. 2. Combine all ingredients in a large stockpot and bring to boil. 3. Remove any foam that might come to the top. 4. Reduce heat, cover and simmer slowly for 1 1/2 hours. 5. Strain, cool, cover, refrigerate or freeze.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 20 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.4mg | 1 % | |
Potassium 156.2mg | 4 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 3.3g | ||
Protein 0.8g | 1 % | |
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: 20
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