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

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.

Vegetarian Cookbooks

Vegetarian Cooking for Everyone, by Deborah Madison
Vegetarian Planet, by Didi Emmons
1,001 Healthy Low-Fat Vegetarian Recipes, by Sue Spitler
Real Vegetarian Thai, by Nancie McDermott
The Vegetarian Table Series: Thailand, by Jacki Passmore
Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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