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Healthy Living

Healthy Recipes

Homemade Stock

Submitted by Sheryl
It's always preferable to make vegetable and meat stocks from scratch -- they taste fresher, they are richer and they are not as loaded with salt as prepared stocks. Try the following recipe to make vegetable and meat stocks.

Makes 3 quarts
  • 3 cups onion, chopped
  • 2 cloves garlic, smashed
  • 2 cups carrot chunks
  • 2 cups celery tops with leaves
  • 2 cups mushrooms
  • 2 cups chunked zucchini
  • 3 bay leaves
  • bouquet garni (cheesecloth filled with 6 peppercorns, fresh sprigs of thyme, basil leaves, parsley and other herbs; after filling cheesecloth, tie it and smash it with a meat cleaver to release volatile oils of herbs and to smash peppercorns)
  • 3 pounds met, poultry or fish bones (optional)
  • 3 quarts water
In a large soup kettle or pressure cooker, blend all ingredients. Pressure cook for 30 minutes or simmer for 3 hours. Strain stock and season to taste.




Nutritional Informatiion per serving
Calories: 14
Calories from fat: 8%
Total Fat: less than 1 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Sodium: 6 mg

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