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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

Cajun Vegetable Stock

Source: dLife

A versatile homemade stock of fruit and veggies.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	71.3

Total Carbs	17.6 g

Dietary Fiber	3.8 g

Sugars	9.4 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	116.5 mg

Protein	1.4 g

Sodium	44.5 mg

Dietary Exchanges 0.2 Fat, 1.9 Vegetables, 0.4 Fruits,

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 tbsp fresh lemon juice 1.0
1 gal cold water 2.0
2 cup cold water 1.5
1 1/2 lb medium apples 1.5
1 1/2 lb fresh chopped onion 3.0
3 each medium celery stalks 0.5
0 1/2 lb fresh cubed turnips 0.5
0 1/2 lb fresh leeks 0.5
0 1/2 lb medium carrots 0.5
0 1/2 lb medium tomatoes 1.0
1 each bay leaves 0.5
0 1/2 tsp ground thyme 1.0
1 tbsp black peppercorns 6.0
6 each whole cloves 1.0
1 cup white wine

Directions

In large stockpot combine lemon juice, 2 cups water, fruit, onion, celery, turnips, leeks, carrots, and tomatoes.
Cook vegetable mixture over medium heat 15 minutes.
Add bay leaf, thyme, peppercorns, cloves, and white wine, if desired.
Reduce heat, simmer 30 minutes, or until liquid is reduced by half.
Add 1 gallon water, return to a simmer and cook 45 minutes longer. Strain in large colander. Discard solids.
Cool stock quickly and refrigerate, or freeze in small batches.