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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

Homemade Vegetable Stock

Source: dLife

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

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 0.2 Fat, 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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Servings

Ingredients

14.0
14 cup cold water 2.0
2 cup fresh chopped celery 0.5
0 1/2 cup chopped parsley 0.25
0 1/4 tsp black peppercorns 3.0
3 each medium carrots 1.0
1 cup fresh sliced parsnip 1.0
1 each large onion 1.0
1 each bay leaves

Directions

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.
Drain liquid into a colander with a large storage bowl underneath. Dispose of vegetables. Wrap and refrigerate, or use immediately.