Rich Vegetable Stock
210 mins (prep 30, cooking 180)
5 ingredients
8 servings
Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times.

Categories:  beginner-cook , equipment , soups-&-stews , <-4-hours , stocks , time-to-make , oamc~freezer~make-ahead , 5-ingredients-or-less , easy , number-of-servings , inexpensive , vegetarian , vegetable , stove-top ,
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Serving Size (469.05 g)
Servings 8
Amount per Serving
Calories 81.65 Calories from Fat 5.31
% Daily Value *
Total Fat 0.59g 7.26%
Saturated Fat 0.11g 4.45%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 358.18mg 119.39%
Total Carbohydrate 15.27g 40.73%
Dietary Fiber 4.54 g 145.15%
Sugars 0.0 g %
Protein 3.78g 60.42%
Vitamin A 5758.45IU% Vitamin C 11.79mg%
Calcium 39.18mg% Iron 1.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4