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By Cintia Diaz
The Best Vegetable Stock
3 steps
Prep:15minCook:2h
Very time we make vegetable stock, I ask myself why I bother buying it if it’s so easy to prepare! Cut some vegetables, cover with water, and simmer. Done. You’ll have enough stock to prepare soups and casseroles for weeks.
Updated at: Wed, 16 Aug 2023 21:01:22 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
2
Low
Nutrition per serving
Calories34.3 kcal (2%)
Total Fat0.4 g (1%)
Carbs7.5 g (3%)
Sugars2.8 g (3%)
Protein1.2 g (2%)
Sodium48.4 mg (2%)
Fiber2.9 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
• In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil.
Step 2
• Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients.
Step 3
• Simmer, uncovered, 2 hours. Strain and store in the refrigerator for up to a week or freeze.
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