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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Basic Vegetable Stock

Source: dLife

Homemade vegetable stock that can be used in any recipe.

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 0.4 Fat, 0.8 Vegetables, 0.4 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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Servings

Ingredients

1.0
1 each large onion 1.0
1 each fresh leeks 1.0
1 each fresh carrots 1.0
1 each medium celery stalks 0.5
0 1/2 tsp canola oil 8.0
8 cup cold water 1.0
1 cup white wine 4.0
4 cup mixed frozen vegetables 6.0
6 each parsley sprigs 1.0
1 each bay leaves 4.0
4 each whole allspice 1.0
1 tbsp black peppercorns 0.5
0 1/2 oz bouquet garni 1.0
1 pinch salt and pepper

Directions

in stock pot or large Dutch oven heat canola oil over medium.
Add onion, leek, carrot, and celery. Cook for 5 minutes, stirring frequently.
Add water, wine, chopped vegetables, parsley sprigs, bay leaf, allspice, peppercorns, and bouquet garni.
Bring to boil. Reduce heat. Cover pot. Simmer 1-1/2 to 2 hours.
Press lightly on vegetables to extract all juices.
Strain stock. Discard solids.
Season to taste with salt and pepper.