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Homemade Vegetable Stock
Source: dLife

A basic vegetable stock that is ideal for adding pasta, rice, matzo balls, etc.

Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 29.7
Total Carbs 6.9 g
Dietary Fiber 2.0 g
Sugars 2.5 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 149.9 mg
Protein 0.8 g
Sodium 55.6 mg
Dietary Exchanges
, 1 1/2 Vegetables
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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14 cup  cold water
2 cup  fresh chopped celery
0 1/2 cup  chopped parsley
0 1/4 tsp  black peppercorns
3 each  medium carrots
1 cup  fresh sliced parsnip
1 each  large onion
1 each  bay leaves
  1. Add all ingredients together in a large stockpot or Dutch oven and bring to a boil. Partly cover, lower heat, and continue to cook for 2 hours, keeping at a low simmer.
  2. Drain liquid into a colander with a large storage bowl underneath. Dispose of vegetables. Wrap and refrigerate, or use immediately.

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