FeelGoodFoodie · by Yumna Jawad★ 5.0 (10)
Homemade Vegetable Stock
NUTRITION · PER SERVING130M COOK
CAL 5%·PRO 10%
CARBS 21G85% OF CAL
6G FIBER11G OTHER4G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade vegetable stock made from aromatic vegetables, beans, and herbs. A foundational ingredient for soups, braises, and other dishes.
componentamericanbeansdairy freegluten freeveganvegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 white onions (quartered)
- 5 carrots (peeled and quartered)
- 3 celery ribs (quartered)
- 15 ounces cannellini beans (with liquid)
- 4 sprigs fresh thyme
- 4 Fresh rosemary
- 3 bay leaves
- 6 garlic cloves (crushed)
- 1 teaspoon whole black peppercorns
- As needed water (about 8-10 cups)
At a glance
PER SERVING · TIME 130M
CAL 5%·PRO 10%
CARBS 21G85% OF CAL
6G FIBER11G OTHER4G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h
- Sodium
- 212mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 424mg
- Calcium
- 83mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.