Low Fat Weight Loss Tips

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.

4 large tomatoes, cored and quartered

3 large carrots, pared and cut into thick slices

2 large (about 1 to 1 1/4 lbs) all purpose potatoes, quartered

2 large onions, unpeeled and quartered

2 celery stalks, cut into thick slices

1 large apple, cored and quartered

1/2 bunch parsley

5 cloves garlic, unpeeled

10 peppercorns

1 bay leaf

8 cups water

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.