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      RECIPE TITLE "Basic Vegetable Stock Recipe"
    Source: © Cooking Light magazine,
    courtesy of

    yields 2 1/2 quarts (serving size: 1 cup) time--- difficultyeasy


    14 cups water
    1 cup coarsely chopped celery leaves
    1/2 cup coarsely chopped fresh parsley
    1/4 teaspoon black peppercorns
    3 large carrots, quartered
    3 large stalks celery, quartered
    1 large parsnip, quartered
    1 large onion, quartered
    1 bay leaf

    Cooking Light Magazine 11 Issues: you save 64%
    Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt. The magazine also features a number of articles in each issue on exercise, as part of the healthy lifestyle promoted in Cooking Light. Other topics include travel, shopping and gift ideas. Articles also feature highly acclaimed chefs, expert insights and cooking techniques.


    Combine all the ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Partially cover, reduce heat, and simmer 2 hours. Strain into a large bowl; discard solids. Cover and chill.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts
    2 1/2 quarts (serving size: 1 cup)
    Facts per Serving
    Calories: 40 Fat: 0g Carbohydrates: 9g
    Cholesterol: 0mg Sodium: 42mg Protein: 1g
    Fiber: 2g % Cal. from Fat: 0% % Cal. from Carbs: 90%

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