How to Make a Traditional Vegetable Stock
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 cups
Calories 15kcal
- 12 qt Water
- 2 tbsp Thyme
- 3 Bay Leaves
- 2 tbsp Black Peppercorns
- 6 Garlic Cloves
- 1/2 cup Basil
- 1/2 cup Parsley
- 1 cup Celery
- 1 cup Carrot
- 2 cup White Onion
- 1/2 tsp Salt
Add all your ingredients to a big stock pot. Some people like to use a sachet for the herbs and spices, but if you do not have any cheese cloth on hand, you can just toss it all in there and strain it later.
Add water to the pot and bring to a boil. Lower heat to a gentle boil and let it go for 30-45 minutes.
Once your stock has been on for 45-60 minutes, turn off the stove and let cool. Once the stock is completely cooled down, strain into a separate vessel for later use. Discard veggies.
Serving: 1cup | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1289IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 5mg | Vitamin E: 1mg | Vitamin K: 31µg | Calcium: 37mg | Copper: 1mg | Folate: 9µg | Iron: 1mg | Manganese: 1mg | Magnesium: 13mg | Phosphorus: 13mg | Selenium: 1µg | Zinc: 1mg