Use our Homemade Vegetable Stock recipe to help you stock up on this easy to make freezer essential.
10
Servings
8
Ingredients
4
Comments
Ingredients
- 2 ½ cups dice Onion
- 5 cups dice Celery
- 4 cups dice Carrot
- 1 cup chop Kale
- 3 medium Garlic, Cloves
- 2 whole Bay Leaf
- 2 teaspoons Black Pepper
- 2 teaspoons Sea Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients in a large stock pot. Fill pot with water until vegetables are completely submerged and covered with water.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in a large stock pot. Fill pot with water until vegetables are completely submerged and covered with water.
- Bring water to a boil over medium high heat.
- Reduce heat, cover and simmer for 2 hours.
- Strain the broth from the vegetables.
- Allow to cool and use as directed in recipes.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 58
- Total Fat
- 1g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 428mg
- Total Carbohydrates
- 13g
- Fiber
- 4g
- Sugar
- 4g
- Protein
- 2g
- WW Freestyle
- 1
4 Comments
Join the discussionThis looks wonderful! Can the veggies be eaten after the broth is strained? Any meal suggestions?
Beth – you can certainly eat the vegetables after you make the broth. I would pair with roast or chicken.
Can this be made in a slow cooker.
Yes! I tend to make my broths in slow cookers!