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    Vegetable Stock ( Slow-cooker) - ww

    Source of Recipe

    Heartland Cooking - Crockery Favorites
    Vegetable Stock


    Makes 3 quarts non reduced stock

    3 large carrots, peeled and quartered
    2 large tomatoes, cored and cut into eighths
    1 large yellow onion, peeled and quartered
    1 parsnip, peeled and quartered
    1 small head green cabbage, chopped
    1 large russet potato, scrubbed and quartered
    1 large sweet potato, scrubbed and quartered
    1 large celery rib, quartered
    1 large leek, white with 1-inch pale-green tops, well rinsed and cut in half lengthwise
    3 large garlic cloves. sliced
    2 T. chopped fresh basil leaves…OR…1 tsp. dried, crumbled
    4 sprigs flat-leaf parsley
    3 qts. Water
    1 tsp. salt
    1 tsp. whole black peppercorns

    Put all ingredients in a 5 qt. or larger crock pot. Do not stir. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

    Strain stock into colander over large bowl, pressing vegetables to extract as much liquid as possible. Discard vegetables. If desired, cook stock, uncovered, in a saucepan on top of the stove over high heat until reduced by half. Refrigerate, covered tightly, for up to 3 days or freeze for up to 3 months.

    1-cup equals: 25 calories…1 gm protein… trace fat (0 saturated)…5 gm carbohydrate…154 mg sodium…0 cholesterol…1 gm fiber ++++ WWP: 0

 

 

 


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