The world's largest kitchen

Menu Planner

Shopping List

Recipe box

Add Recipe

Home » Recipes » Vegetable Stock

Vegetable Stock Recipe

Name: Vegetable Stock
Cuisine: American
Ingredients: 2 lbs carrots, diced; 3 lbs, 5 oz russet potatoes, diced; 4 lbs leeks, white part only, diced; 3 lbs, 3 oz dry white beans, soaked overnight; salt to tase

by DCMH

Add a photo

click to rate

1 vote | 1036 views

0 reviews | 0 comments

Servings: 3 gallons

American

Ingredients

Cost per serving $3.50 view details

2 lbs carrots, diced
3 lbs, 5 oz russet potatoes, diced
4 lbs leeks, white part only, diced
3 lbs, 3 oz dry white beans, soaked overnight
salt to tase

Directions

Place carrots, potatoes, leeks, and beans in a large pot.
Add water to cover. Bring to a boil and simmer for 40 minutes.
Strain. Salt to taste (if desired).
Refrigerate and use within a week or freeze.

How good does this recipe look to you?

Click to rate it:

Embed This Recipe

What's this?

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Menus and Pairings

Leave a review or comment

Amount Per Serving	%DV
Serving Size 535g
Recipe makes 3 servings
Calories 273
Calories from Fat 12	4%
Total Fat 1.44g	2%
Saturated Fat 0.21g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 239mg	10%
Potassium 1340mg	38%
Total Carbs 63.44g	17%
Dietary Fiber 12.3g	41%
Sugars 23.13g	15%
Protein 6.49g	10%

Vegetable Stock Recipe

Ingredients