Diabetic Vegetable Stock

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“I stole (and adapted) this recipe from applesforhealth.com, because they have stolen dozens of recipes from me and hundreds of recipes from Recipezaar! The original source of the recipe is the Art of Cooking for the Diabetic. Low sodium and low cholesterol, too!”
READY IN:
4hrs 25mins
YIELD:
7 U.S. pints, approximately
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the chopped onions in a skillet until they are all brown and almost black.
  2. Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip.
  3. In a crockpot, combine vegetables and water.
  4. Bring to a simmer, skimming foam from surface.
  5. Add parsley, bay leaves, and peppercorns.
  6. Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered.
  7. Taste the stock and continue cooking, if desired – the longer it cooks, the stronger the flavour will be.
  8. Strain stock through a fine sieve.
  9. Stock keeps 3 days in the refrigerator or 1 month if frozen.

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