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Easy vegetable stock

Preparation time: 10 minutes
Cooking time: 25 minutes

1 tablespoon canola oil
1 medium white onion, peeled and chopped in large pieces
1 large carrot, peeled and chopped in large pieces
3 cloves garlic, crushed with skin on
2 stalks celery, chopped in large pieces
2 bay leaves
1/2 teaspoon salt
5 sprigs parsley
6 cups water

Heat canola oil in a regular saucepan. Add onion, carrot, garlic, and celery, and sauté for 5 minutes, until fragrant. Add remaining ingredients and bring to a boil. Reduce heat and simmer 25 minutes. Set aside and let cool. When cool, strain stock, gently pressing liquid out of vegetables for added flavor. Discard vegetables.

Yield: 6 cups
Serving size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 32
  Carbohydrate: 3 g
  Protein: 0 g
  Fat: 2 g
  Saturated fat: 0 g
  Cholesterol: 0 mg
  Sodium: 87 mg
  Fiber: 0 g
 
  Exchanges per serving: 0
  Carbohydrate choices: 0

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