Vegetable Stock

January 09, 2014

Vegetable stock doesn't have to be bland - try this recipe

4 quarts water
1 pound cherry tomatoes
8 ounces mushrooms (I used cremini, regular button mushrooms can be used)
1 pound carrots, large diced
3 large parsnips, large diced
1 large onion, halved
1 head celery, large diced (including leaves)
1 whole garlic bulb, cut in half
1 oz fresh parsley
1 tablespoon whole black peppercorns
2 bay leaves
1 teaspoon salt

In a large saucepan or stock pot, add all the ingredients. Bring to a boil. Simmer for 1 hour. Allow to cool and transfer to jars or containers. I like to pass the liquid through a sieve so you get a nice...
See the full directions on my site

Nutritions

Calories
342

Sodium
1927mg
80% DV

Fat
29g
45% DV

Protein
19g
39% DV

Carbs
56g
19% DV

Fiber
13g
54% DV