Recipe: Canned Vegetable Stock

Recipe

Canned Vegetable Stock

A quick and easy solution for stock when you haven't the time or inclination to start from scratch.

makes about 1-1/2 quarts

2 medium onions, coarsely chopped
2 medium leeks, cleaned, coarsely chopped
2 large carrots, cut into 1-inch pieces
2 large ribs celery, cut into 1 -inch pieces
4 teaspoons minced garlic
1 teaspoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium vegetable broth
2 cups water
1 cup dry white wine, or water
2 medium tomatoes, quartered
4 sprigs parsley
2 bay leaves
Pepper, to taste

1. Sauté onions, leeks, carrots, celery, and garlic in oil in Dutch oven 5 minutes. Add broth and remaining ingredients, except pepper, and heat to boiling. Reduce heat and simmer, covered, 30 minutes.

2. Strain, pressing lightly on vegetables to extract all juices; discard solids. Season with pepper. Cool; refrigerate or freeze.

Per Cup
Calories: 62
% Calories from fat: 11
Fat (gm): 0.8
Saturated fat (gm): 0. 1
Cholesterol (mg): 0
Sodium (mg): 55
Protein (gm): 0.8
Carbohydrate (gm): 6.7

Exchanges
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Bread: 0.0
Meat: 0.0
Fat: 0.0

1,001 Healthy Low-Fat Vegetarian Recipes
by Sue Spitler
with Linda R. Yoakam, R.D., M.S.
Surrey Books, $19.95
852 pages; June 1, 1997
ISBN 1-57284-011-0
Recipes and photos reprinted by permission.