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Basic Vegetable Stock
Source: dLife

Homemade vegetable stock that can be used in any recipe.

Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 55.3
Total Carbs 11.2 g
Dietary Fiber 2.2 g
Sugars 4.3 g
Total Fat 0.4 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 76.0 mg
Protein 1.9 g
Sodium 73.7 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  large onion
1 each  fresh leeks
1 each  fresh carrots
1 each  medium celery stalks
0 1/2 tsp  canola oil
8 cup  cold water
1 cup  white wine
16 oz  mixed frozen vegetables
6 each  parsley sprigs
1 each  bay leaves
4 each  whole allspice
1 tbsp  black peppercorns
0 1/2 oz  bouquet garni
1 pinch  salt and pepper
  1. Peel and chop onion and carrot. Wash and chop celery.
  2. Remove root end and 1" of green top of leek. Slice lengthwise. Wash well. Cut into 1" pieces.
  3. In stock pot or large Dutch oven, heat oil over medium.
  4. Add onion, leek, carrot, and celery. Cook for 5 minutes, stirring frequently.
  5. Add water, wine, chopped vegetables, parsley sprigs, bay leaf, allspice, peppercorns, bouquet garni, salt, and pepper.
  6. Bring to boil. Reduce heat. Cover pot. Simmer 1-1/2 to 2 hours.
  7. Press lightly on vegetables to extract all juices.
  8. Strain stock. Discard solids.

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