How to Make a Traditional Vegetable Stock
Most store bought sauces are loaded with sodium to help them last on the shelf. Making your own low sodium vegetable stock is so simple, and versatile. Make sure to save all your vegetable scraps and peelings throughout the week. Having mirepoix scraps on hand makes it easy to quickly throw together a vegetable stock whenever you need a boost of flavor in a sauce or chili.
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Servings: 20 cups
Serving Size:1 cup
Nutrition
Calories:15 kcal
Carbs:3 g
Sodium:97 mg
Potassium:88 mg
Phosphorus:13 mg
Protein:1 g
Fiber:1 g
Equipment
- Cutting Board
- Stock pot
Ingredients
- 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
Instructions
- 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.
Full Nutrition
Nutrition Facts
How to Make a Traditional Vegetable Stock
Amount Per Serving (1 cup)
Calories 15
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 97mg4%
Potassium 88mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1289IU26%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 1mg7%
Vitamin K 31µg30%
Calcium 37mg4%
Copper 1mg50%
Folate 9µg2%
Iron 1mg6%
Manganese 1mg50%
Magnesium 13mg3%
Phosphorus 13mg1%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
