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Vegetable Stock Recipe

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


Submitted by alisonm1215

Makes 32 servings



thicker chunky version, use a hand blender to keep more nutrients in the stock

Recipe Ingredients for Vegetable stock

1 gallon cold water
1 medium onion, chopped
2 tbs shallots (1 small shallot, chopped)
180 grams (2 medium leeks, chopped)
200 grams celery (5 medium stalks celery, chopped)
8 medium carrots, chopped
15 cherry tomatoes
1 medium zucchini, chopped
1 medium yellow squash, chopped
2 cloves garlic
1 cup frozen spinach, chopped
3 grams bay leaf (2 bay leaf)
1 tbs fresh thyme
2 tbs fresh parsley
1/2 cup fresh basil
9 grams lite salt (1 tablespoon light salt)

Recipe Directions for Vegetable stock

  1. add all ingredients in a large stock pot

  2. simmer for a few hours until reduced

  3. pull out large chunks and stems

  4. hand blend the remaining stock with a stick blender

Categories

Vegetables, Soup, Simmer, Vegetarian

Nutrition Facts
Serving Size 221.7g
Amount Per Serving
Calories
26
Calories from Fat
2
% Daily Value*
Total Fat
0.2g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
84mg
3%
Potassium
332mg
9%
Total Carbohydrates
5.8g
2%
Dietary Fiber
1.6g
6%
Sugars
2.9g
Protein
1.1g
Vitamin A 66% Vitamin C 21%
Calcium 3% Iron 3%
* 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
  • Very high in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Very high in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Very high in sugar
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