Homemade Vegetable Stock

Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: November 2008

Ingredients

  • 3 tomatoes coarsely chopped
  • 3 carrots unpeeled and coarsely chopped
  • 3 onions unpeeled and coarsely chopped
  • 3 celery coarsely chopped
  • 1 cup sliced mushrooms (stems and/or caps)
  • 3 cloves garlic smashed
  • 10 parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon peppercorns
  • 2 bay leaves
  • 8 cups cold water

Method

In slow cooker or large stockpot, put tomatoes carrots, onions, celery, mushrooms, garlic, parsley, thyme, peppercorns and bay leaves. Pour in water. Cover and cook on low until richly flavoured, 8 to 10 hours in slow cooker, 4 hours on stove top.

Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)

Nutritional facts Per 1 cup (250 mL) : about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 1.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Total carbohydrate trace

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Homemade Vegetable Stock

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