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Cajun Vegetable Stock
Source: dLife

A versatile homemade stock of fruit and veggies.

Prep Time: 15 minutes
Cook Time: 90 minutes
Difficulty: Easy

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
, 2 Vegetables , 1/2 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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1 tbsp  fresh lemon juice
1 gal  cold water
2 cup  cold water
1 1/2 lb  medium apples
1 1/2 lb  fresh chopped onion
3 each  medium celery stalks
0 1/2 lb  fresh cubed turnips
0 1/2 lb  fresh leeks
0 1/2 lb  medium carrots
0 1/2 lb  medium tomatoes
1 each  bay leaves
0 1/2 tsp  ground thyme
1 tbsp  black peppercorns
6 each  whole cloves
1 cup  white wine
  1. In large stockpot combine lemon juice, 2 cups water, fruit, onion, celery, turnips, leeks, carrots, and tomatoes.
  2. Cook vegetable mixture over medium heat 15 minutes.
  3. Add bay leaf, thyme, peppercorns, cloves, and white wine, if desired.
  4. Reduce heat, simmer 30 minutes, or until liquid is reduced by half.
  5. Add 1 gallon water, return to a simmer and cook 45 minutes longer. Strain in large colander. Discard solids.
  6. Cool stock quickly and refrigerate, or freeze in small batches.

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