Vegetable stock Recipe

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Vegetable stock
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Ingredients:

Directions:

  1. Place all the ingredients in a large saucepan and bring it to a boil.
  2. Lower the heat, simmer and cook uncovered for 30 minutes.
  3. Strain through a fine metal sieve and cool.
  4. This makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 33.6 Kcal (141 kJ)
Calories from fat 0.12 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 44.82mg 2%
Potassium 256.49mg 5%
Total Carbs 7.58g 3%
Sugars 3.81g 15%
Dietary Fiber 2.18g 9%
Protein 1.15g 2%
Vitamin C 8.4mg 14%
Vitamin A 0.2mg 8%
Calcium 54.4mg 5%
Amount Per 100 g
Calories 9.71 Kcal (41 kJ)
Calories from fat 0.03 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 12.95mg 2%
Potassium 74.13mg 5%
Total Carbs 2.19g 3%
Sugars 1.1g 15%
Dietary Fiber 0.63g 9%
Protein 0.33g 2%
Vitamin C 2.4mg 14%
Vitamin A 0.1mg 8%
Calcium 15.7mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 1
    PointsPlus

Good Points

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

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