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Vegetable Stock

  1. 1 onion, coarsely chopped
  2. 2 carrots, coarsely chopped
  3. 3 celery ribs, coarsely chopped
  4. 1 leek, coarsely chopped
  5. 6 fresh oregano sprigs, or 1 teaspoon dried
  6. 6 fresh thyme sprigs, or 1 teaspoon dried
  7. 1 bay leaf
  8. 1/2 tablespoon whole peppercorns
  1. Combine all of the ingredients in a pot; cover with 12 cups of water. Bring to a boil over moderately high heat, then simmer over moderately low heat for 1 hour. Strain the stock.
Make Ahead The stock can be refrigerated for up to 1 week or frozen for up to 1 month. Notes One Cup Calories 16 kcal, Protein .4 gm, Carbohydrate 4 gm, Cholesterol 0, Total Fat .04 gm, Saturated Fat 0
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