Homemade Veggie Stock

It’s in the detail that good dishes are made. But when the details are as easy to prepare as this veggie stock, it’s hard to ever get bored! This recipe also makes me wonder why people pay so much for the expensive grocery store alternatives that filled with junk. Any ideas?

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Homemade Veggie Stock

Course Dinner

Cuisine Paleo, Primal

Calories 175 kcal

Ingredients

• 2 1/2 c Onion (roughly chopped)
• 2 1/2 c Celery (roughly chopped)
• 2 1/2 c Carrots (roughly chopped)
• 1 c Kale (roughly chopped)
• 3 cloves garlic (smashed)
• 2 Bay leaves
• 2 tsp Pepper
• 2 tsp Sea salt
• 8-10 cups Water

Instructions

1. Add everything to a Crock-Pot and cover with water (about 8-10 cups).
2. Cook on low for 24 hours.
3. Once complete, strain out the solids and store the remaining liquid in plastic bags in the freezer (2 cups per bag).

Nutrition Facts

Homemade Veggie Stock

Amount Per Serving

Calories 175 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.1g

Sodium 1215mg53%

Potassium 1334mg38%

Carbohydrates 39g13%

Fiber 10g42%

Sugar 16g18%

Protein 6g12%

Vitamin A 34700IU694%

Vitamin C 128.7mg156%

Calcium 350mg35%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.