Vegetable Stock Ii Recipe

Looking for an easy Vegetable stock II recipe? Learn how to make Vegetable stock II using healthy ingredients.


Submitted by alisonm1215

Makes 32 servings



leave cabbage whole and fish out when broth is cooked

Recipe Ingredients for Vegetable stock II

1 gallon cold water
1/2 cup onion, chopped
2 leeks, chopped)
200 grams celery (5 medium stalks celery, chopped)
5 medium carrots, chopped
1 1/2 cups diced tomatoes
2 cloves garlic
2 cups turnips, cubed
3 grams bay leaf (2 bay leaf)
415 grams red cabbage (about 1/2 head)
3 scallions
1 tbs fresh thyme
1/2 cup fresh basil
9 grams lite salt (1 tablespoon light salt)

Recipe Directions for Vegetable stock II

  1. boil for about 35-45 minutes

  2. pull out large pieces and discard

  3. blend the stock for a thick consistency

Categories

Vegetables, Soup, Vegetarian

Nutrition Facts
Serving Size 172.1g
Amount Per Serving
Calories
17
Calories from Fat
1
% Daily Value*
Total Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
83mg
3%
Potassium
192mg
5%
Total Carbohydrates
3.9g
1%
Dietary Fiber
1.2g
5%
Sugars
1.8g
Protein
0.6g
Vitamin A 37% Vitamin C 16%
Calcium 3% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • No saturated fat
  • No cholesterol
  • High in calcium
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • Very high in potassium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Very high in sugar
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