Recipe: 45-Minute Vegetable Stock
Soups45-MINUTE VEGETABLE STOCK
"Keep this flavorful stock on hand for use in your home-made soups and in any recipe calling for stock or broth."
1 clove garlic, 1 1/2 inch long
1 onion, peeled and chopped
1 celery rib, chopped
2 carrots, peeled and sliced
1 zucchini, peeled and sliced
1/4 cup chopped fresh parsley
1 parsnip, peeled and sliced
10 cups water
Combine all ingredients in a large pot. Simmer, covered, for 45 minutes. Strain broth.
Makes 2 quarts (8 one-cup servings)
One cup serving: Calories 29; Total Fat 0g (sat fat 0g); Fiber 2g; Carbs 7g; Chol 0mg; Protein 1g; Sodium 13mg.
Source: Quick After-Work Vegetarian Cookbook by Judy Ridgway
"Keep this flavorful stock on hand for use in your home-made soups and in any recipe calling for stock or broth."
1 clove garlic, 1 1/2 inch long
1 onion, peeled and chopped
1 celery rib, chopped
2 carrots, peeled and sliced
1 zucchini, peeled and sliced
1/4 cup chopped fresh parsley
1 parsnip, peeled and sliced
10 cups water
Combine all ingredients in a large pot. Simmer, covered, for 45 minutes. Strain broth.
Makes 2 quarts (8 one-cup servings)
One cup serving: Calories 29; Total Fat 0g (sat fat 0g); Fiber 2g; Carbs 7g; Chol 0mg; Protein 1g; Sodium 13mg.
Source: Quick After-Work Vegetarian Cookbook by Judy Ridgway
MsgID: 3152745
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 4-21-10 Recipe Swap - Weight Loss Wednes...
Board: Daily Recipe Swap at Recipelink.com
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