Low Fat Vegetable Stock Recipe
May 4th, 2008 by LowFatChickie
Recipe for Low Fat Vegetable Stock
Low fat vegetable stock can be used in a variety of ways for low fat cooking, like poaching, and can be used for vegetarian soups and stews, or used in place of chicken broth in your favorite recipes. Can be covered and refrigerated for several days, however, does not do well with freezing, so use soon after preparing.
Recipe makes about 8 cups and contains no fat, (0 grams fat) and 59 calories per cup.
1. Combine tomato, carrot, potato, onion, celery, apple, garlic, peppercorns, bay leaf and water in a 5-quart Dutch oven or large saucepot. Bring to boiling over high heat. Reduce heat to low; cover and simmer 1 hour.
2. Remove from heat and let stand 30 minutes. Strain, reserving cooked vegetables for other uses. Cool broth and refrigerate.
