Light Vegetable Stock Recipe

Posted by
Rate It!
Light Vegetable Stock
Add your photo!



  1. Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
  2. Pour stock through a colander into a large bowl. Strain stock again, through a fine sieve into another large bowl.
  3. Cooks' note: Stock may be made 4 days ahead, cooled, uncovered, and chilled, covered. It keeps frozen 1 month.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 180.97 Kcal (758 kJ)
Calories from fat 13.77 Kcal
% Daily Value*
Total Fat 1.53g 2%
Cholesterol 1.06mg 0%
Sodium 1998.06mg 83%
Potassium 1173.11mg 25%
Total Carbs 38.69g 13%
Sugars 18.94g 76%
Dietary Fiber 11.59g 46%
Protein 5.04g 10%
Vitamin C 43.1mg 72%
Vitamin A 1.8mg 60%
Iron 1.1mg 6%
Calcium 163.8mg 16%
Amount Per 100 g
Calories 37.77 Kcal (158 kJ)
Calories from fat 2.87 Kcal
% Daily Value*
Total Fat 0.32g 2%
Cholesterol 0.22mg 0%
Sodium 417.07mg 83%
Potassium 244.87mg 25%
Total Carbs 8.08g 13%
Sugars 3.95g 76%
Dietary Fiber 2.42g 46%
Protein 1.05g 10%
Vitamin C 9mg 72%
Vitamin A 0.4mg 60%
Iron 0.2mg 6%
Calcium 34.2mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 2.9
  • 4

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top