<p>Use our Homemade Vegetable Stock recipe to help you stock up on this easy to make freezer essential.</p>
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Ingredients
- 2 1/2 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
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 58 Calories
- 1g Total Fat
- 0g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 428mg Sodium
- 13g Total Carb
- 4g Fiber
- 4g Total Sugars (Includes 0g Added Sugars)
- 2g Protein
- 1 WW Freestyle
Make It Now Cooking Directions
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.
Freeze For Later Cooking Directions
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.
- 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 completely.
- Use as directed in recipes. Divide any extra between indicated number of quart freezer bags, label and freeze.
Make From Frozen Serving Day Directions
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
- Use broth as indicated in recipes.