Vegetable Stock Recipe

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Vegetable Stock
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Ingredients:

Directions:

  1. Place all ingredients in a large pot and simmer for 1 to 2 hours. Pour through a colander or sieve and discard vegetable solids. The stock can be frozen in quart containers for future use as soup stock.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1304.27 Kcal (5461 kJ)
Calories from fat 21.19 Kcal
% Daily Value*
Total Fat 2.35g 4%
Sodium 636.68mg 27%
Potassium 5942.01mg 126%
Total Carbs 290.09g 97%
Sugars 101.33g 405%
Dietary Fiber 53.23g 213%
Protein 40.65g 81%
Vitamin C 83.2mg 139%
Vitamin A 8.1mg 269%
Iron 10.5mg 58%
Calcium 460.1mg 46%
Amount Per 100 g
Calories 57.24 Kcal (240 kJ)
Calories from fat 0.93 Kcal
% Daily Value*
Total Fat 0.1g 4%
Sodium 27.94mg 27%
Potassium 260.77mg 126%
Total Carbs 12.73g 97%
Sugars 4.45g 405%
Dietary Fiber 2.34g 213%
Protein 1.78g 81%
Vitamin C 3.7mg 139%
Vitamin A 0.4mg 269%
Iron 0.5mg 58%
Calcium 20.2mg 46%

* 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

  • 25.5
    Points
  • 32
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium,
  • High in Sugar

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