Vegetable Stock

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“This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a stock pot, heat oil.
  2. Add onion, celery, tomato, potato, turnip, and garlic.
  3. Cook until vegetables are tender, about 10 minutes.
  4. Add remaining ingredients.
  5. Cover, bring to a boil, reduce heat, and simmer 1 hour.
  6. Strain stock and discard the vegetables, bay leaf, and parsley.
  7. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

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