How to Make Vegetable Stock
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How to Make Vegetable Stock
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Learn how to make Vegetable Stock in this easy tutorial. I share tips for how to use vegetable scraps and beans for best taste & consistency!
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Ingredients
- 2 White onions quartered
- 5 carrots peeled and quartered
- 3 celery ribs quartered
- 15 ounces cannellini beans with liquid
- 4 sprigs fresh thyme
- 4 fresh Rosemary
- 3 bay leaves
- 6 garlic cloves crushed
- 1 teaspoon whole black peppercorns
- As needed water about 8-10 cups
Instructions
- Place all items in a pot large enough to hold everything.
- Add 8-10 cups of water, enough to cover ¾ of the vegetables in the pot.
- Bring to a simmer on low heat. Once simmering, cook for 2 hours.
- Let cool, then strain. Makes 6-8 cups of broth
Equipments used:
Notes
- Storage: Allow the vegetable broth to cool completely. Then store the cooled broth in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
- Substitutes: For best results, follow the recipe as is. However feel free to swap out the herbs for other kinds or use chickpeas instead of white beans. But the white beans will give the best consistency.
- Photo Credit: Erin Jensen
Nutrition Information
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Calories
94kcal
(5%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
191mg
(8%)
Potassium
238mg
(7%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
8533IU
(171%)
Vitamin C
8mg
(9%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 191mg | 8% |
| Potassium | 238mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 8533IU | 171% |
| Vitamin C | 8mg | 9% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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30 reviews
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