Vegetable Stock
75 mins (prep 15, cooking 60)
10 ingredients
1.5 servings
No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil

Categories:  served-hot , onions , equipment , soups-&-stews , <-4-hours , stocks , diabetic , time-to-make , vegan , weeknight , presentation , number-of-servings , carrots , vegetarian , vegetable , stove-top ,
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Serving Size (15.66 g)
Servings 1.5
Amount per Serving
Calories 89.33 Calories from Fat 89.28
% Daily Value *
Total Fat 9.92g 22.88%
Saturated Fat 1.37g 10.24%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.81mg 0.05%
Total Carbohydrate 0.48g 0.24%
Dietary Fiber 0.32 g 1.93%
Sugars 0.03 g %
Protein 0.1g 0.3%
Vitamin A 64.54IU% Vitamin C 0.41mg%
Calcium 16.02mg% Iron 0.72mg%
*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
*Nutrition information was calculated excluding the following ingredients:
stalks celery, parsley stems, dried thyme, turkish bay leaves